Tajine – Bread

Summary

Prep Time	1 hr
Total Time	2 hrs
Course	Baking
Cuisine	European
Servings (Default: 12)

Ingredients

Instructions

It is a recipe from Tunisia, which can be found in one way or another all over North Africa. Put the water and salt in a large bowl. Lump the yeast into it (alternatively, 2 pieces of dry yeast can be used. But then it takes longer to rise!). Mix everything with a hand mixer (if not available, hand mixer). Add the oil. Add the flour as needed. The consistency of the dough should be a little softer than that of pizza dough. The dough must not be too tough and dry, otherwise it will rise slowly and will be difficult to process.
Cover the dough and let it rise to at least twice its size. This takes different lengths of time depending on the type of yeast used and the consistency of the dough. Shape the dough into small balls that fill about one hand, press them a little flat and place them on a floured tray and cover with a damp (not wet !!!) cloth and let rise. Do not put the balls too close together, as they will open by about 1/3! Then pull the dough balls on a large plate with a puddle of olive oil with the heel of your hand to form a flat cake (should look like a pancake). Fry until golden brown on both sides in a well preheated Teflon pan on level 2.5 without oil. Best served warm!

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