691- Tafarnout Bread / خبز تفرنوت
250 grams (8.8 oz) bowl fino flour (or super fine semolina)
250 grams (8.8 oz) all-purpose white flour
1 teaspoon salt
1 teaspoon dry yeast
250 ml (1 cup) lukewarm water
1- In a large bowl, combine the fino flour (which can be replaced with super fine semolina) and all-purpose white flour. Mix well.
2- Create a well in the center, add salt, dry yeast, and half of the water. Stir gently with your fingers to incorporate the water into the flour mixture.
3- Continue adding the water in very small amounts, while mixing with your hands, until you get the ingredients are combined into a dough.
4- Knead the dough with your hands (or kneading machine) for 10 minutes until you get a soft dough.
5- Make a large ball with the dough, cover with a clean cloth, and let it rest for 30 minutes until the volume of the dough doubles.
6- In the meantime, Dada Zohra is placing wood in the Tafarnout, the traditional berber clay oven.
7- After the dough has rested, place some fino flour on the table, put some vegetable oil in your hands and divide the dough into individual portions the size of a hand fist. Place the dough portions on the flour.
8- Use the palm of your hand to flatten the dough portions into circles about 1/2 cm (1/4-inch) thick. Flip the dough circles so that both sides are covered with fino flour.
9- Wet a large wooden paddle with water, place the dough circle on it, and flatten the dough a bit more with your finger tips.
10- Place the bread in the Tafarnout oven, over a bed of stones. Of course, if you are making this bread at home, bake it in a pre-heated oven at 200C / 390 F degrees.
11- As the bread cooks, it will inflate. Once the bread is done and has a deep brown color, remove it from the oven. As the bread cools down it will deflate and gain its famous flat bumpy shape with a soft crispy texture.