Bread is consumed in large quantities in Algeria. The Algerian people eat bread. And at every meal, bread is virtually always on the table. Bread goes well with the soups and stews that make up Algerian traditional cuisine. The remarkable thing about bread in Algeria is that, although inexpensive baguettes in the French style are widely available in bakeries, high-quality bread is mostly cooked at home by women. and frequently twice a day. This produces a variety of tasty and fresh loaves.
The elements:
Flour, five hundred grams.
One tablespoon of every kind. Anise, sugar, and Habat al Baraka.
Warm water in four hundred and forty
milliliters.
Salt, half a tablespoon.
A quantity of fine semolina is used
in bread shaping and fermentation.
How to get ready:
Combine flour, sugar, yeast, black seed, and anise.
Knead the ingredients with warm
water, add salt, and knead until a cohesive dough forms.
Cover and set in a warm location to
let the dough rest and ferment.
Raise
the dough from the center to the top, beat it, cover it again, and let it rise
again. Next, destroy it using the same method, cover it once again, and allow
it to grow. This process should be repeated twice or thrice until the dough is
elastic and smooth.
Wet your hands with water and
scatter fine semolina over the table surface. Press a tiny dough ball onto the
semolina until it covers the entire surface.
After shaping the dough into a ball, place it on a kitchen towel dusted with semolina.
Once the dough has been formed, stretch it out into the shape of a tagine loaf, cover it, and set it away to double in size and ferment.
To heat, place a heavy, ungreased frying pan or cast iron skillet over
the fire.
Place the first loaf of bread in the
pan gently, and then cover it with a high-edged iron lid.
The cover has to be bigger than the dough to
ensure that the dough is not touched.
Allow the loaf of bread to grow, expand, and get golden. Subsequently, remove the cover and flip the pan to bake again, this time without a lid.
