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Mkhamer-Skillet Bread

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Buttery was the first word that came to mind when I bit into this bread. It's a little dense which makes it perfect for sopping, so it probably wouldn't hurt if you made some soup or stew on the day you make this bread. 

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The dough uses both all-purpose flour and semolina flour and of course the standard yeast, salt, sugar, oil, and water. 
The last few minutes of kneading I do on the counter, I just love playing with dough. 

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After the required resting and shaping, they are cooked in a heavy-bottomed skillet. Fortunately, I have a few cast-iron pans that are great for this. 
Cooked over medium-high heat, I flipped the bread frequently to ensure thorough and even cooking. 

Today I'm making this bread again, but this time I'm making smaller disks, I am going to divide the dough into 4 pieces, then after cooking and cooling they'll be individually wrapped and tucked into the freezer for easy peasy bread anytime. 

 

Mkhamer-Skillet Bread

Ingredients

  • Makes 2 loaves

    1 teaspoon dried active yeast
    1¼ teaspoons caster sugar
    100g plain flour, plus extra if needed
    100g semolina flour, plus extra for dusting
    ½ teaspoon salt
    1 tablespoon olive oil, plus extra for oiling
    110–150ml warm water    

    In a small bowl, mix the dried yeast and ¼ teaspoon of the sugar with 1 tablespoon warm water using a fork. Leave the yeast to activate for about 5 minutes or until the mixture is foamy.    

    Mix the flours, remaining sugar and salt together in a large bowl. Pour in the olive oil, yeast mixture and 110ml warm water, then use your hands to mix the ingredients together to form a soft dough. The dough should feel slightly sticky. If your dough is too dry, gradually add a little extra warm water, a tablespoon at a time, until you obtain the right consistency. If it’s too sticky, add a bit more plain flour.    

    Lightly dust a work surface with semolina flour and knead the dough for about 10 minutes until smooth and elastic – to check that it has been kneaded enough, press it with your finger and it should bounce back. Divide the dough in half and shape each into a round loaf. Cover each loaf with clingfilm and leave to rest in a warm place for 15 minutes.
    Using your hands, flatten each loaf into a disc 7mm thick and dust both sides with semolina flour. Place the discs on a tray or work surface in a warm place, leaving at least 5cm between each loaf to allow enough room for rising. Cover the discs with clingfilm and leave to rise for about 1 hour until they double in size – they may need longer if they are left in a cold room.    
    Lightly oil a frying pan, ideally heavy based, and preheat over a medium heat. Gently place a loaf in the pan and cook, turning several times, for about 6 minutes on each side until golden. Remove from the pan and place on a wire rack while you cook the other loaf in the same way. Leave the bread to cool for a few minutes before serving.

    Benkabbou, Nargisse. Casablanca .

 

And that's that!

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