Express Bread No-Knead

Ingredients

• 600 g Extra‑fine semolina (Very fine wheat semolina, extra‑fine couscous type)
• 600 ml Warm water (Temperature about 35 °C)
• 10 g Instant baker's yeast (About 1 tablespoon)
• 12 g Granulated sugar (About 1 tablespoon)
• 7.5 g Salt (1.5 teaspoons)
• 45 ml Sunflower oil (3 tablespoons)
• 5 g Nigella seeds (About 1 teaspoon, optional but recommended)
• 5 g Anise seeds (About 1 teaspoon, optional)
• 600 g All‑purpose wheat flour (2 bowls of flour, adjust according to absorption)

Instructions

1. Prepare dry ingredients

   Measure 600 g extra‑fine semolina, 10 g instant yeast, 12 g sugar, 7.5 g salt, 45 ml oil, the nigella and anise seeds, and 600 g flour. Set aside.

   Time: PT5M

2. Mix semolina, yeast and sugar with the first water

   Pour the semolina into the large bowl, add the yeast and sugar, then incorporate 300 ml warm water. Mix until a homogeneous dough forms.

   Time: PT2M

3. Add the second water and let rest

   Add the remaining 300 ml warm water, mix again, cover the bowl with plastic wrap and let rest 10 minutes. The dough should double in volume.

   Time: PT10M

4. Incorporate salt, oil and seeds

   Remove the wrap, add the salt, sunflower oil, nigella and anise seeds. Mix quickly.

   Time: PT3M

5. Add flour and obtain a sticky dough

   Pour the first half of the flour, mix, then add the rest. Work until you obtain a slightly sticky dough ball that releases from the hands. If the dough remains too sticky, add a little extra flour.

   Time: PT5M

6. Form small balls and roll in semolina

   Moisten your hands, take portions of dough (about 80 g each) and form balls. Roll them in extra‑fine semolina to prevent sticking.

   Time: PT5M

7. Flatten the breads and let rest

   On a tray covered with a clean kitchen towel, flatten each ball to about 1 cm thickness. Lightly dust with semolina if needed. Cover again and let rest 10 minutes for the dough to puff slightly.

   Time: PT10M

8. Cook first side

   Heat the tagine (or skillet) over high heat until very hot. Place the breads, reduce heat to medium and cook 4 minutes until golden underneath.

   Time: PT4M

   Temperature: feu moyen

9. Cook second side and edges

   Use a plate to flip each bread, cook the other side 4 minutes while turning slightly to brown the edges.

   Time: PT4M

   Temperature: feu moyen

10. Final rest and serving

    Remove the breads from the tagine, let rest 2 minutes on a rack, then enjoy warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

35 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Extra‑fine semolina: Medium semolina, Wheat flour
• Instead of Instant baker's yeast: Fresh yeast (20 g)
• Instead of Granulated sugar: Honey (1 tsp)
• Instead of Sunflower oil: Light olive oil, Canola oil
• Instead of Nigella seeds: Cumin seeds
• Instead of Anise seeds: Fennel seeds
• Instead of All‑purpose wheat flour: Whole wheat flour

Equipment Needed

• Large metal or glass bowl
• Two measuring bowls (≈300 g)
• Measuring spoons (tablespoon, teaspoon)
• Spatula or wooden spoon
• Plastic wrap
• Tray or work surface
• Clean kitchen towel
• Flat‑bottom tagine or heavy skillet
• Flat plate (for flipping the bread)
• Absorbent paper or napkin (optional)

Critical Steps — Do Not Skip

• Rest of the dough after the first mix (10 min)
• Achieve a sticky dough that releases from the hands
• Cook over medium heat to avoid burning the bread

Chef Tips from the Video

• Moistening your hands before handling the dough prevents it from sticking.
• Lightly dust with semolina between each shaping step for a non‑sticky result.
• Use a thick‑bottom tagine or a cast‑iron skillet for even heat.

Troubleshooting

Storage

Refrigerator: Store in a paper or plastic bag, 3‑4 days.

Freezer: Wrap each bread individually in plastic wrap then in a freezer bag, up to 1 month.

Room temperature: At room temperature, in a clean kitchen towel, 2‑3 days.

Make-Ahead Tips

• Prepare the dough and let rest 1 hour in the refrigerator for a time‑saving on the day.
• The cooked breads freeze very well, reheat in the oven at 180 °C for 5 minutes.