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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grease a large round metal tin / pan (approx 12" across / wide & 1.5" high / deep). | 2. Place the semolina, flour, yeast, sugar & salt in a very large mixing bowl. (In Algeria we traditionally use huge but shallow wooden bowls for mixing doughs.) | 3. Make a well in the centre & add the beaten egg & the oil along with 1 cup of water. Mix well, adding more water when necessary. | 4. Keep mixing until you have a soft dough. Now knead the dough for around 30 minutes until it is soft, smooth & elastic. You will need to add a little water from time to time as the semolina absorbs it. | 5. If you are having problems with a very sticky dough, don't worry - if you've used the correct amounts of ingredients, everything will be OK - just keep kneading & add dribbles of water to bring the dough back together again. | 6. After 30 minutes, mix in the nigella seeds if using then with wet hands bring the dough together in a ball. | 7. Place the dough in the greased pan & with wet hands, gently push the dough until it completely covers the base of the pan. | 8. Sprinkle a little semolina over the top, cover with a kitchen towel & leave to rise until doubled in size. | 9. Pre-heat the oven to 180°C | 10. Brush the top of the dough with the egg yolks & sprinkle the sesame seeds over the top. Using a skewer, make 6 pricks -going all the way through the dough - 5 evenly spaced holes 1" from the edge & 1 hole in the centre (This will make sure that the bread cooks evenly). | 11. Place in the upper 1/3 of the oven & cook for approx 35 minutes or until a deep golden colour & sounding hollow when tapped. | 12. Remove from the oven & allow to cool for 5 minutes bfore turning out onto a kitchen towel. Wrap the bread in the towle & allow to cool on a wire rack before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fine semolina	3 1/2	cups		6.23	0.0	1.386	0.035
white bread flour	1 1/4	1/4		618.2125	124.2076	20.5158	2.8427
water	2	cups		0.0	0.0	0.0	0.0
sunflower oil	4	fluid		-	-	-	-
fast action yeast	7	g		6.23	0.0	1.386	0.035
egg	1		beaten	71.5	0.36	6.28	4.755
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
salt	2	teaspoons		-	-	-	-
egg yolk	2		beaten	109.48	1.2206	5.3924	9.0236
sesame seed	2 -3	tablespoons		0.0	0.0	0.0	0.0
nigella seed	1	tablespoon		6.23	0.0	1.386	0.035

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.