Semolina Bread Recipe
Semolina Bread
Flavors of Nice
Total time: 15 to 30 minutes
Preheat oven to 250°C. (500°F.)
Preparation time: 15 minutes
Baking time: 30 minutes
Difficulty: Easy
Chef's Note
You can glaze the dough with a little egg yolk, using a brush or paper towel.

This yeast-less bread is very good with grilled meats.

You can add some sugar to the dough if you want to serve the bread for dessert.

Have fun marking the surface with a small ravioli wheel or simply "engraving" it.

Giordan de la Peppa and José Maria
Vive la cuisine niçoise!
- 400 g (14 oz.) wheat semolina
- 200 ml (3/4 cup) water
- 100 ml (6 tbsp.) peanut oil
- Salt
  1. Place the semolina, water, peanut oil and a pinch of salt in a bowl.
  2. Mix, and then knead quickly with your hands.
  3. Form into a ball; cut into thirds and using a rolling pin, flatten each third into a flat disk about 2 mm thick.
  4. Bake in a hot oven (250° C / 500° F) for 15 minutes.
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