Tagine bread

Ingredients for 12 servings:

• 300 ml water, lukewarm
• 1 tsp salt, heaped
• 1 cube of yeast, fresh
• ½ cup(s) oil (olive oil)
• 400 g flour (approx.)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Pan bread

This is a recipe from Tunisia, which can be found in one form or another throughout North Africa. Put the water and salt in a large bowl. Crumble in the yeast (alternatively, you can use 2 packets of dried yeast, but this will take longer to rise!). Mix everything together with an immersion blender (or use a hand mixer if you don’t have one). Add the oil. Add the flour as needed. The consistency of the dough should be slightly softer than pizza dough. The dough shouldn’t be too tough or dry, as otherwise it will rise sluggishly and be difficult to handle. Cover the dough and let it rise until at least double its size. This will take different amounts of time depending on the type of yeast used and the consistency of the dough. Shape the dough into small balls roughly the size of your hand, flatten them slightly, and place them on a floured tray. Cover with a damp (not wet!!!) cloth and let them rise. Don’t place the balls too close together, as they will still rise by about 1/3. Then, place the dough balls on a large plate with a little olive oil and flatten them with the heel of your hand until they form a flat pancake (it should look like a pancake). Fry them in a well-heated Teflon pan on heat 2.5 without oil until golden brown on both sides. Best served warm!