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Aghroum (Kabyle semolina flatbread)
Aghroum: the unleavened semolina bread of Kabylie, baked slowly on a clay griddle
Up in the villages of Kabylie, aghroum is simply the word for bread, and the everyday loaf is a flat, unleavened round of semolina, water, salt and a thread of olive oil, baked on a clay griddle over a low fire. It comes out firm and close-textured, with a crust speckled brown and a faintly sweet, nutty crumb that tastes of the grain. Kabyle families tear it to scoop up olive oil, dried figs and buttermilk at breakfast, or to mop the sauce of a bean or vegetable stew at midday. A heavy cast-iron pan or flat griddle does the job of the clay one at home. Chef's tip: keep the heat at medium-low and turn the bread often; a griddle that is too hot is the usual mistake, leaving a burnt crust around a raw, gummy middle.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 ⅛ lb fine semolina
- 1 ½ tsp salt
- 3 tbsp olive oilplus a little for your hands
- 1 ¼ cups warm wateryou may need a little more or less
- 2 tbsp fine semolinafor dusting
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Method
0/7 doneStep 1: Mix 1 ⅛ lb fine semolina and 1 ½ tsp salt in a wide bowl. Rub 3 tbsp olive oil into the grain with your fingertips for a minute until it feels like damp sand.
2 minStep 2: Add 1 ¼ cups warm water a little at a time, working it in with your hand, until the semolina comes together into a soft but not sticky dough.
Step 3: Knead on the worktop for 8 minutes, pushing the dough away with the heel of your hand and folding it back, until it is smooth and supple. Semolina dough feels rough at first and softens as the grains absorb the water.
8 minStep 4: Cover with a cloth and rest for 15 minutes so the semolina finishes drinking up the water and the dough relaxes.
15 minStep 5: Divide into 2 pieces. Dust the worktop with 2 tbsp fine semolina and pat each piece with oiled palms into a round about 22 cm across and 1 cm thick. Prick the tops all over with a fork.
Step 6: Heat a heavy griddle or cast-iron pan over a medium-low heat for 3 minutes. Lay in one bread and cook for 2 minutes, then turn it and keep turning every 2 minutes, rotating it on the pan, until both sides are golden with brown freckles and the bread sounds hollow when tapped, about 12 minutes in all.
12 minStep 7: Stand the bread on its edge and roll it round the hot pan for a minute to colour the rim. Wrap in a clean cloth while you cook the second one, so the crust softens slightly.
13 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 10 g
- Carbs
- 60 g
- Fat
- 7 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aghroum (Kabyle semolina flatbread) take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
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