Algerian Flat Bread

Warm from the pan, this is a tasty accompaniment to any meal. Serve from a basket and let everybody tear their own piece to enjoy.

Category:  Accompaniments Baking  - 


For 4 Serving(s)


  • 250g fine semolina
  • 350g plain flour
  • 1pkt fast action yeast
  • 2 tsp. sea salt
  • 4 tbsp. oil plus little extra for greasing
  • about 300ml lukewarmwater, to mix

Algerian Flat Bread Directions

  1. 1. Thoroughly mix together the semolina, flour and yeast in a medium sized mixing bowl. Add the oil then gradually all of the water; a little at a time until the mixture is a firm dough.
  2. 2. Turn out onto a lightly floured surface and knead until the dough is smooth and elastic. Lightly grease the mixing bowl then return the dough, cover with cling wrap and leave in a warm place for about an hour or until doubled in volume.
  3. 3. Divide the dough into 4 even sized pieces, lightly knead then roll into discs of about 20cm in diameter, allowing them to rest for about 15 minutes before cooking.
  4. 4. Heat a heavy based, non-stick frying pan and cook flat breads for about 3 minutes on each side. Serve warm or at room temperature.