Khobz Dyal Smida (Moroccan Semolina Bread)

Khobz Dyal Smida, is it easy to pronounce the name of dish???lol..i enjoyed pronouncing the name and also enjoyed making this delicious and spongy semolina bread, as i told before am posting the famous semolina bread that i have prepared earlier, which i enjoyed with my eggplant dip...Moroccan cuisine have various numbers of breads and the moroccan women used to prepare their bread daily and early in the morning...One among those bread is this khobz dyal smida...Semolina is called as smida, pronounced as Smeeda in Moroccan Arabic...Moroccan cuisine is very much famous for their dish prepared with semolina..Semolina is used to make pasta, couscous and also for making flavourful and chewy bread.. This Semolina bread, is very much easy to prepare, this bread suite prefect for sandwiches,breakfast, tea time snacks or with tagines and stews....The more semolina used in this bread makes the bread more chewy and yellow in colour, i prepared this semolina bread as the recipe i found here says....i did the same way as the recipe post goes for...Needless to say that am sending this semolina bread to IAVW-Moracco guest hosted by Lavi, event started by Vaishali, also this bread goes to Madhuram's Low Fat Baking Event...

2cups Semolina flour
1+1/2cups All purpose flour+2tbsp Flour for dusting
1tbsp Sugar
1tbsp Salt
1tbsp Active dry yeast
3tbsp Olive oil
1tsp Coarse semolina
1+1/2cups Luke Warm water

Take a cup of luke warm water and add the yeast, salt and sugar..mix well and let it stands for 5 minutes until the yeast turns foamy...Mix the semolina flour, white flour and take the flours in a large vessel, make a well in the centre of the flours and add the foamy yeast..Add the oil and warm water to the flour and mix everything well with ur fingers..

Turn everything as dough, dust the dough with flour and starts kneading the dough..the dough must be soft but not sticky, knead them for 10 minutes, put the soft dough in a greased bowl and arrange the bowl in a warm place for an hour..After an hour the dough will surely doubled their volume...now divide the dough as two equal dough and shape them as circular discs...dust the dough with coarse semolina, place the dough over a baking sheet and 1eave them again for half an hour in a warm place...

Now preheat the oven to 435F (225°c)..poke the dough with a fork and bake the bread for 20 minutes in middle rack until the bread are nicely coloured and sound hollow when tapped...Transfer the bread to a rack and let it cool..

Slice the bread as per ur need and enjoy!!!! Also sending this bread to Susan's Yeast Spotting...