Sunday, March 27, 2011

From the Sahara to Your Table - Tunisian Flatbread




Here's What You'll Need:
50g (1/4 cup) semolina flour
250g (1 7/8 cup) AP flour
1 tsp. salt
250ml (1 cup) warm water
125ml (1/2 cup) olive oil
1 egg mixed in water for glaze
sesame seeds for decoration

Here's What You'll Need to Do:







  1. נהדרות הלאפות האלה
    באמת מעורר חשק לחומוס או יותר נכון למשהו הקשור לבשר כבש ולאכילה בידיים כמובן.
    תודה על עוד פוסט נחמד ומפתיע.

  2. Thanks for all your great posts...I would love to print your recipes, but the photos are mished in between. Can you please put the recipes as a whole so they can be printed easier. Thanks:)

  3. את צודקת. המתכון מעורר תיאבון למשהו מאוד בשרי

  4. To make a lighter cake, separate the eggs first. Add the yolks to the butter mixture, beat the egg whites then fold into the batter...Bakery Equipment

  5. Thanks, I'll be sure to try that next time.


  7. Thanks again.I will work on it! Practice makes perfect. I think one of the difficulties I had with it is in the flour - the semolina flour we have here is quite coarse - maybe too coarse.