Tafarnout

Ingredients

• 500 g (1.1 lb)flour — or a mix with whole wheat
• 2 tspyeast
• 1 tspsalt
• 1 tspsugar
• 300 mlwarm water
• 1 tbspolive oil

Method

1. In a large mixing bowl, combine 500 g (1.1 lb) of flour, 2 tsp of yeast, 1 tsp of salt, and 1 tsp of sugar. Gradually add 300 ml of warm water while stirring with a wooden spoon until a shaggy dough forms. Add 1 tbsp of olive oil and mix until the dough starts to come together.
2. Transfer the dough onto a lightly floured surface. Knead the dough by pressing it with the heel of your hand, folding it over, and turning it 90 degrees. Continue kneading for about 10 minutes, until the dough is smooth and elastic. This process develops the gluten, which will give the bread its structure.
3. Place the kneaded dough back into the bowl and cover it with a damp cloth. Let it rise in a warm place until it has doubled in size. This should take about 1 to 2 hours, depending on the room temperature. The dough is ready when it springs back slowly when poked with a finger.
4. Once the dough has risen, punch it down gently to release the air. Divide it into two equal portions and shape each into a thick round. Place them on a floured surface and cover with a cloth. Allow them to rest for 15 minutes to relax the gluten, which will make them easier to shape.
5. Preheat your oven to 240°C / 465°F. Place a baking stone or a heavy cast-iron pan in the oven to heat up. This mimics the hot clay oven used traditionally. Once preheated, carefully transfer one dough round onto the hot surface.
6. Bake the bread for 12–18 minutes, until the surface is blistered and the bottom sounds hollow when tapped. The high heat creates the signature blisters and ensures a chewy texture. If needed, bake the second round after the first is done.
7. Immediately after baking, wrap the hot bread in a clean cloth. This step helps to soften the crust slightly while keeping the bread warm. Serve the Tafarnout torn into pieces, perfect for scooping up tagine or other dishes.