Bread is an important and permanent guest on the Tunisian table. If it’s not an accompaniment to salads, it’s a “tool” to eat the main dish. Nowadays, with the increasing number of bakeries, less and less people prepare their bread at home. But the unique taste of the freshly baked homemade bread is a treat that reminds us of our mothers and grandmothers. This recipe is an invitation to try a recipe of Tunisian flavored semolina bread loaves. I’m sure you will love it!


  •  180°C
  •  25 min.
Semolina Bread
  • Dilute the yeast, sugar and some flour with some warm water. Let the mix leaven for 10 minutes.
  • Mix all the ingredients -without the seeds- then add warm water progressively and knead for 10 minutes. You can add more or less the quantity of water mentioned in the recipe; it mainly depends on the quality of the semolina you’re using.
  • When the dough becomes satin smooth, place it in an oiled bowl.
  • Cover with a clean tea towel and leave to rise for 1 hour until it doubles in size.
  • Knead the dough again for 3 minutes and add the seeds.
  • Form loaves as big as desired and decorate with a knife or a fork.
  • Brush your loaves with some water and cover them with a clean tea towel. Leave to rest for 1 hour.
  • Before you put the bread in the oven, brush with milk or egg yolk.
  • Bake for 25 minutes at 180°C.
  • Tips to have a moist and fluffy bread; put a water container in the oven with the bread.

Semolina Bread