Algerian Cuisine
Rakhsis with Corn Semolina
Salem Bonjour
A traditional Algerian bread usually made with wheat semolina or wheat flour as well. I wanted to try this variant with corn semolina, which is admittedly slightly denser but tastes much better.
Let's just say that taste is more important, and this bread wasn't lacking in it. I really liked the texture and the roasted sesame seeds added crunch and flavor too.
Algerian Rakhsis
You can make individual loaves, although large loaves preserve their softness much better. Unlike matlouh, this is a quick bread that requires no baking time. You don't need to shape it beforehand, just roll the dough pieces, then spread them out and bake without waiting.
Ingredients
500 g cornmeal
500 g T45 flour
20 g salt
15 g baking powder
55 to 62 cl lukewarm water, depending on the absorption of the flours
White sesame seeds
1 glass 20 cl olive or neutral oil
Preparation:
1- Place the flour and cornmeal in a bowl, add the salt, sesame seeds, oil and baking powder, and mix with a hook or by hand until smooth.
2- Gradually add the water, kneading for a good 10 minutes. The dough should be well kneaded, 10 to 15 minutes in all. Then divide the dough into balls of the desired size.
3- Cover with a clean cloth and leave to rest for 30 minutes. The dough should be supple and easy to roll out into a circle the size of your tajine or frying pan.
4- Roll out the dough balls one by one, baking each galette once rolled out before rolling out the next. Cook on both sides, giving the patties a nice golden brown.
Ideal with soups, dates or fermented milk.
traditional algerian bread cornmeal Algerian Rakhsis quick bread