Discover the delightful world of Tunisian cuisine with the irresistible Khobz Talian, an Italian-inspired bread that’s sure to elevate your baking game! This recipe combines simple ingredients to create a crusty, golden loaf that’s perfect for dipping, sandwich-making, or simply enjoying fresh out of the oven. With just a little time and effort, you can impress your family and friends with this authentic bread that carries the warm essence of Tunisia right into your kitchen. Don’t miss out on the chance to create a culinary masterpiece that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Tunisian
Serves: 1 loaf
Ingredients
- 500g bread flour
- 300ml water
- 10g salt
- 7g dry yeast
- 1 tbsp olive oil
Instructions
- In a large mixing bowl, combine the dry yeast with lukewarm water and let it sit for 5-10 minutes until it becomes frothy and activated.
- In a separate large bowl, sift the bread flour and create a well in the center. Add salt around the edges of the flour.
- Pour the activated yeast mixture into the flour well and gradually incorporate the liquid into the dry ingredients using a wooden spoon or your hands.
- Add olive oil to the developing dough and knead continuously for 10-12 minutes until the dough becomes smooth, elastic, and no longer sticky.
- Cover the kneaded dough with a clean kitchen towel and let it rise in a warm, draft-free area for approximately 45-60 minutes or until the dough doubles in size.
- After rising, punch down the dough gently to release air bubbles and shape it into a round loaf or traditional Tunisian bread shape.
- Preheat the oven to 220°C (430°F) and place a baking stone or heavy baking sheet inside to heat up.
- Optional: Score the top of the bread with a sharp knife to allow steam escape and create traditional bread patterns.
- Transfer the shaped dough onto the preheated baking surface and bake for 35-45 minutes until the crust is golden brown and sounds hollow when tapped.
- Remove from oven and let the bread cool on a wire rack for at least 30 minutes before slicing to allow internal structure to set.
Tips
- Activate Your Yeast: Make sure your water is lukewarm (not hot) when activating the yeast. This helps to ensure that the yeast blooms properly, leading to a fluffy loaf.
- Kneading: Don’t rush the kneading process! Kneading for a full 10-12 minutes is crucial for developing gluten, which gives the bread its structure and chewiness.
- Rising Time: For the best results, let the dough rise in a warm place, like an oven turned off with the light on. This creates a cozy environment for the yeast to work its magic.
- Scoring the Bread: Scoring the top of your loaf not only enhances its appearance but also allows steam to escape, preventing the crust from cracking unexpectedly during baking.
- Cooling: Resist the temptation to slice the bread immediately after baking. Allowing it to cool for at least 30 minutes helps the internal structure set, resulting in a better texture.
- Experiment with Flavors: Feel free to add herbs or spices to the dough, such as rosemary or garlic, for an extra flavor boost that complements the bread beautifully.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 70g
Protein: 10g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
