This classic Algerian Berber bread can be made with all corn flour, all whole wheat flour, or a mixture of the two. It is traditionally made in a pan called a Djefna, but an 8-inch cake pan or skillet also work well. Serve it with savory stews to scoop up the sauce. Day old Skillet Bread tastes great brushed with olive oil, topped with freshly chopped tomatoes and herbs, and toasted under the broiler like Italian bruschetta.
Ingredients:
1 tablespoon active dry yeast
2 cups 100% whole grain cornmeal (medium grind)
1 1/2 cups unbleached bread flour, plus extra for work surface
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil, divided
1 tablespoon active dry yeast
2 cups 100% whole grain cornmeal (medium grind)
1 1/2 cups unbleached bread flour, plus extra for work surface
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil, divided
Preparation:
Place the yeast in a small bowl and cover with 1/4 cup lukewarm water. Stir to combine and let stand 15 minutes. Place the corn meal and bread flour in a large bowl. Add the salt and 1 tablespoon olive oil. Mix in 1 cup lukewarm water, a little at a time to form a dough ball. Turn dough out onto a lightly floured surface and need for 5 minutes, or until dough becomes uniform and supple. Lightly grease an 8-inch cast iron skillet or cake pan with remaining 1 tablespoon olive oil. Press dough into pan evenly. Wet your hands and pat down on the top to make a smooth surface. Cover with a few clean kitchen towels and place in a draft-free area for 1 hour or until dough is doubled in size. Preheat oven to 450F degrees. Bake for 20 minutes, or until bread is golden brown. Allow to cool slightly before cutting and serving.
Place the yeast in a small bowl and cover with 1/4 cup lukewarm water. Stir to combine and let stand 15 minutes. Place the corn meal and bread flour in a large bowl. Add the salt and 1 tablespoon olive oil. Mix in 1 cup lukewarm water, a little at a time to form a dough ball. Turn dough out onto a lightly floured surface and need for 5 minutes, or until dough becomes uniform and supple. Lightly grease an 8-inch cast iron skillet or cake pan with remaining 1 tablespoon olive oil. Press dough into pan evenly. Wet your hands and pat down on the top to make a smooth surface. Cover with a few clean kitchen towels and place in a draft-free area for 1 hour or until dough is doubled in size. Preheat oven to 450F degrees. Bake for 20 minutes, or until bread is golden brown. Allow to cool slightly before cutting and serving.