Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Ingredients
- 2 lb fine or medium semolina
- 1/2 cup extra virgin olive oil or vegetable oil
- 1 tsp salt
- 1 tsp active dry yeast
- 1 tbsp granulated sugar
- Water to assemble the dough
- Flour
Instructions
This recipe is typical of the region of Big Kabylie(Grande kabylie) in Algeria.
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First dissolve the yeast and sugar in ½ cup of warm water.
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In a big dish put semolina, add olive oil, mix the two ingredients well between fingers until the oil is well incorporated and you get a sand like texture.
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Add salt and the yeast mixture.
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Mix everything well with hands and sprinkle water little by little to control the amount of water needed and knead the dough for 2 to 3 minutes until you obtain a homogenous dough.
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Roll the dough into a ball and let rest 5 minutes.
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In a big cutting board, spread flour and put the dough ball on it.
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Use a rolling pin to flatten the dough and make a disc of about 1 inch thick or thinner if you like.
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Work on the edges to give them a nice smooth shape, by pressing the edges between your hands, one hand on the dough disc horizontal and the other hand vertical at the edge.
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Cook the dough disc in a skillet or tagine over medium heat, You may need to reduce the heat to low if you feel that the bread starts to burn.
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You will need to gently press on the dough disc while it is on a skillet cooking. If you can't stand the heat, use a kitchen towel.
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Return the dough disc to cook the other side.
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Once the bread or Aghroum is cooked, cut into pieces.
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Serve this bread or Aghroum with olive oil, buttermilk, Pepper tomato salad or Ifelfel or whatever you like.
