This type of bread was a little more challenging to make because it required more steps than the usual, pinch, flatten, and set on the baking pan to rise. For this reason, I took step by step photos with my mother, because I figured simply explaining what to do with the dough would be difficult for you all to imagine.
The recipe is the same as the one for the semolina bread I made a couple days ago. The main difference is that the dough is coated in semolina before baking. This gives the bread a crispy and delicious crust.
Khobz Eddar (Semolina Bread: coated in Semolina)
Ingredients:4 heaping cups of fine semolina
1 cup of all purpose flour
2 tablespoons yeast
1 and 1/2 teaspoons salt
1/2 tablespoon black seeds
1/2 teaspoon anise seeds
about 1/2 cup of fine semolina (for coating)
Directions:Pour the semolina and flour into the KitchenAid mixer bowl. Add salt, black seeds, and anise seeds. Pour the yeast into 1/2 a cup of warm water, add a teaspoon of sugar, and allow it to dissolve. When it dissolves and makes bubbles, add it to the mixer bowl. Then just turn the KitchenAid on to medium speed, and add warm water until a soft dough forms. The dough for this type of bread should be REALLY soft, to the point where it is somewhat sticky.
When your dough is formed, cover it with a cotton towel and let it rise for 30 MINUTES (notice this is less than the rising time for the other semolina bread). After those 30 minutes, fill a small bowl with water. Sprinkle some on the table or whichever flat surface you are working on. Dip your hands in the water and knead the dough for about 3-4 minutes; shape it into a ball so that you can pinch off four small balls.
This is what the dough should look like.
Now, sprinkle some of the semolina on the work surface. Make sure the dough is nice and wet before you put it on the semolina.
Once you place it on the semolina, this is the hard part. Basically, you have to make sure you coat the dough with semolina WITHOUT getting any semolina inside of it. My mother's technique is to grab the ends of the dough and fold them in, as if she is closing the dough.
Once the dough is fully coated with semolina, flatten it out with your hands. Flip it over and flatten it out some more.
Take some of the semolina and sprinkle it on the baking pans. Place the loaves on the baking pans.
Within 5-7 minutes, the dough will rise some more and this will make it easier to flatten them out more.
This is what they look like when you flatten them out after they have risen some more.
See? It's a big difference. If you can't see the difference there, this is a shot of the loaves side by side; the one on the right has been flattened after rising on the pan, and one on the left has risen, but not been flattened out yet.
After you flatten them out, cover them with a towel and let them rise some more on the pan, for about 30 minutes.
Bake at 400 degrees for 7 minutes on the bottom rack.
Then turn the oven broiler on HIGH, and move the bread to the middle rack, and broil it for about 3 minutes, until light golden brown.
Crispy exterior + soft interior = deeeeeliciousssssssssss.