I love old recipes like this because you can tell just from the ingredients how traditional they really are. When you make this bread you know that it’s the same method Algerian Bedouins used centuries ago. There is actually an old Native American bread almost exactly like this, but instead of semolina they use cornmeal. I have found that you need 2 tablespoons of olive oil, 1/2 teaspoon of salt and 6 tablespoons of water per cup of semolina when making these. You will also want to use an iron skillet and for me nothing is easier than a silicone baking mat when working with any type of dough. This recipe can be tricky since you have no flour and will be crumbly for sure, but that is just part of it. With the right amount of water and oil you will get a workable dough, but you still have to be careful with your touch so it does not break off while cooking.
2 cups fine semolina
2/3 cup water
1 teaspoon salt
1/4 cup olive oil
1. In a mixing bowl, add semolina, salt and oil, mix well until crumbly mixture forms. Add water a bit at a time until you get a workable dough.
2. On medium heat with a little olive oil brushed in the pan, allow an iron skillet to get hot. Divide the dough into 4 for smaller rounds or 2 for large ones. And shape into circles. Prick with a fork and place into hot pan and cook until golden.
Yields: 2-4 servings