Early during the coronageddon, I bought a bunch of different alternative flours because regular white flour wasn’t available. This include a health bunch of semolina flour which could be used for pasta or bread products.
This weekend I decided it would be a good time to do some baking with the semolina flour. I’ve had pretty good luck with making flat breads of late as they don’t require a long or complex rise. After doing some searching I found a nice recipe for Moroccan flatbread.
The recipe uses a even ration of regular white flour and semolina flour. It is hand mixed in bowl then kneaded before going through very short rise. The bake time is also pretty short which makes this easy to make on a short notice.
The final product is very versatile. We ate it with a curry one night and grill kabobs another. It also was super tasty split open and toasted with jam. The one thing to keep in mind is this goes stale fairly quickly. So if you want to make it ahead you probably want to consider freezing it.