Bouzgene (Barber Flatbread) is a traditional Algerian recipe for a semolina flour flatbread served with many Algerian meals. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Barber Flatbread (Bouzgene).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic Algerian Berber take on the Arabic pita bread.
Ingredients:
450g semolina flour
3/4 tsp salt
360ml water
2 tbsp olive oil
more olive oil for frying (about 4 tbsp)
Method:
Combine the flour, salt and 2 tbsp olive oil in a large bowl and stir to combine. Gradually add the water, using your hands to squeeze he mixture and combine and continue adding more water until the mixture holds together as a dough which is neither tacky nor dry. Knead in the bowl for a few minutes then divide into four-equally sized pieces.
Shape the dough pieces into balls, knead for a few minutes then turn out onto a lightly-floured kitchen surface and roll out to about 5mm thick.
Heat a non-stick pan until very hot, add 1 tbsp olive oil then add the bread and fry until dark spots appear on the surface of the bread. Turn over at this point and repeat the cooking. Serve warm.
)
