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Lbeyd (round semolina bread): recipe illustration
Everyday meals

Lbeyd (round semolina bread)

A round, flat bread made from fine semolina and water, traditionally cooked in a pan or under ashes. Its crumb is dense and slightly sandy, ideal for accompanying soups and stews.

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Ingredients

Nutrition facts

281 kcal per serving

Protein
6.8 g
Carbohydrates
44.8 g
of which sugars
0.6 g
Fat
7.5 g
of which saturated fat
0.9 g
Fiber
2.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the semolina, salt and oil in a bowl.
  2. Gradually pour in the warm water while kneading with your fingertips until you have a soft, smooth dough.
  3. Let the dough rest, covered, for 15 minutes.
  4. Divide it into 4 balls, then flatten each into a disc about 1 cm thick.
  5. Heat a thick pan over medium heat and cook the discs for about 4 minutes per side, until golden in places.
  6. Serve warm, cut into quarters.

Variations and tips

In the oven. Bake the discs on a tray lined with baking paper at 200 °C for 15 minutes, until nicely golden.

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Original Ecomely recipe.