PAIN A LA SEMOULE MAISON /FAÇON MAROCAIN— recette facile et inratable

Ingredients

• 320 ml Water (hot, about 40‑45°C)
• 1 packet Dry Baker's Yeast (approx. 7 g)
• 1 tablespoon Granulated Sugar
• 60 ml Vegetable Oil (any neutral oil)
• 400 g Fine Semolina (plus extra for dusting)
• 250 g All-Purpose Flour
• 1 teaspoon Salt

Instructions

1. Activate Yeast

   Pour 320 ml hot water into a mixing bowl, add the yeast packet and 1 tbsp sugar, stir gently, cover with a plate and let sit 10‑15 minutes until foamy.

   Time: PT12M

2. Add Oil

   Stir in 60 ml vegetable oil until fully incorporated.

   Time: PT2M

3. Combine Dry Ingredients

   Add 400 g fine semolina, 250 g all‑purpose flour and 1 tsp salt to the bowl. Mix with a spoon until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly semolina‑dusted surface and knead by hand for about 5 minutes until smooth and elastic.

   Time: PT5M

5. First Proof

   Cover the bowl with plastic wrap, let the dough rise in a warm place for 45‑60 minutes, or until doubled in size.

   Time: PT50M

6. Divide and Shape

   Punch down the dough, dust the work surface with semolina, divide into six equal pieces, roll each into a ball, then flatten to about 1 cm thickness.

   Time: PT10M

7. Prepare for Baking

   Place each flattened piece on parchment‑lined baking sheets, spacing them a few centimeters apart.

   Time: PT5M

8. Second Proof

   Cover the trays loosely with a kitchen towel and let the breads rest 10‑15 minutes to puff slightly.

   Time: PT12M

9. Bake

   Preheat oven to 250 °C. Prick each bread with a fork, bake for 15‑20 minutes until golden and hollow‑sounding when tapped.

   Time: PT18M

   Temperature: 250°C

10. Final Rest

    Remove breads from oven and let them rest on a rack for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

12 g

Carbohydrates

90 g

Fat

15 g

Fiber

4 g