Snacks & baking
Acewwaḍ (aghrum n'tirs)
A thick flatbread of semolina and flour, cooked on a clay griddle, traditional to Kabylia and the Aurès. Its crumb is tender and lightly golden, and it is eaten still warm, spread with olive oil, honey, or served with milk.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
573 kcal per serving
- Protein
- 14.5 g
- Carbohydrates
- 82.5 g
- of which sugars
- 13.3 g
- Fat
- 19.2 g
- Fiber
- 3.5 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Mix the semolina, flour, salt and yeast in a large bowl.
- Add the olive oil, then gradually pour in the lukewarm milk while kneading until you get a soft, slightly sticky dough.
- Cover and let it rest for 1 hour in a warm place, until the dough has doubled in size.
- Knock back the dough and divide it into 4 balls.
- Flatten each ball by hand into a disc about 1 cm thick.
- Heat a thick pan or a cast-iron griddle over medium-low heat, without fat.
- Cook each flatbread for 4 to 5 minutes per side, until golden in spots and it sounds hollow.
- Brush with olive oil or melted butter and serve warm with honey.
Variations and tips
Sweet version. Add 2 tablespoons of sugar to the dough and roll the warm flatbreads in icing sugar.
Using what's available here. Fine semolina can be replaced with medium semolina, which is slightly grainier.
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Algeria
Algeria
Algeria
Algeria
Algeria
Algeria
Algeria
Algeria
Original Ecomely recipe.