[EN] Tafarnout Bread / خبز تفرنوت - CookingWithAlia - Episode 691

Let's continue discovering the Moroccan flavors and dishes in the "Dada Series Season 2" in collaboration with La Maison Arabe. Today, we are making Tafernout, which is an authentic Moroccan bread that cooks on stones in a traditional clay oven! This bread is perfect for breakfast with some honey!
RECIPE:
INGREDIENTS:
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
vegetable oil
DIRECTIONS:
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.