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Khobz Ftir (Algerian Flatbread)
Khobz Ftir (Algerian Flatbread) is a traditional Algerian recipe for a classic flatbread made with semolina and bread flour. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Algerian Flatbread (Khobz Ftir).
prep time
30 minutes
cook time
10 minutes
Total Time:
40 minutes
Serves:
8
Rating: 
Tags : Vegetarian RecipesBread RecipesAlgeria Recipes
This is a classic Algerian
flatbread that's traditionally used to make
Chakhchoukha. For this you need a flat pan (traditionally a
m'ri) but a chappati pan or a large frying pan or skillet can also be used. Once the bread is made and torn up it freezes and keeps well so you cna make a large batch for later use.
Ingredients:
500g fine semolina
500g bread flour
1 tsp salt
water
oil
Method:
Combine the semolina flour and bread flour in a large, shallow bowl (traditionally this is made in a dish called a gas'a which is large enough for you to comfortably knead a bowl, but any large, shallow dish will do. Form a well in the centre of the flour mix and add 120ml water. Mix to combine then add just enough additional water to bring the mixture together as a workable dough. Begin kneading this dough and continue kneading until it becomes smooth and elastic (this will take a long time, at least 20 minutes). Once the dough is elastic, cover and set aside to rest for 5 minutes.
Lightly grease your work surface with oil then tear off pieces of the dough and roll these into balls just a little larger than a golf ball. Gently stretch these balls until thin and round (they should be the size of the m'ri or pan. Place in the pan and cook for about 30 seconds per side, until cooked through and well browned in patches. Keep the cooked bread covered with a cloth or towel so that it does not dry up as you finish cooking the remainder of the dough.
When done, begin tearing the bread (either into large or small chunks; this depends on personal preference). Either use straight away to make Chakhchouka or freeze to use later.
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