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Ingredients:
35ml water |
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Place all ingredients in the bread maker; Yeast dough program (about 1:30). |
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Here's the dough after the program ended, it is normally sticky. |
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Out of the machine with floured hands. |
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Do 10 bowls. |
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On a work surface dusted with flour and roll, spread each ball. |
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Place each loaf on a baking tray covered with a silicone sheet or floured floured parchment paper.
Make up 30 50min in the oven at 35 °. |
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Breads once removed. |
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Heat a heavy skillet (No. 2 on ceramic). With a cloth slightly oiled pan. Gently take a loaf and place in pan and cover with a lid. |
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Return to cook the other side, cover with lid. Once cooked keep them warm in a clean cloth. Repeat the oiling for each bread. |
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Breads Tunisians are ready. Enjoy with a tagine… |
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Thank you to my sister for asking every day of his stay until exhaustion the cook of the hotel Zarziz, en Tunisie, This recipe I adapted for you to the bread machine. |
Pain Tunisien
For my part, I've been trying my hand at the art of baking for a while and at the beginning, I was almost totally overwhelmed. And then over time, thanks to blogs like yours, everything has become “feasible” suddenly I am no longer afraid to launch into such and such a recipe. The only “true” obstacle would be the time that I sometimes lack to achieve all the recipes that make me want, but none of them scares me anymore. And then, even if I miss it, we write down what we did and start over… ultimately, this is how i learned it + advice found on the internet… I still have a lot to learn but through perseverance and a little passion, all (or almost) is feasible, you have to know how to be patient and apply the recipes step by step, without wanting to go too fast.