Description
Aghroum Lahwal is a traditional Moroccan semolina bread with a golden crust and tender, hearty interior. Perfect with honey, olive oil, or alongside soups and stews, this Amazigh classic brings rustic flavor to every bite.
Ingredients
Scale
- 2 cups Fine Semolina Flour
- 1 cup All-Purpose Flour
- 1 teaspoon Salt
- 1 tablespoon Yeast
- 1¼ cups Warm Water
- 2 tablespoons Olive Oil
- 1 teaspoon Sugar
Instructions
- Preheat your skillet or griddle over medium heat.
- In a bowl, mix semolina, flour, salt, sugar, and yeast.
- Gradually add warm water and olive oil, mixing to form a soft dough.
- Form the dough into a thick disc and let it rest for 10–15 minutes.
- Lightly oil the skillet and place the dough onto it.
- Cover and cook for 6–8 minutes per side until golden and cooked through.
- Remove from heat and cover with a towel to keep it soft.
- Serve warm with olive oil, honey, or your favorite spread.
Notes
- Use fine semolina for the best texture.
- Letting the dough rest improves elasticity and flavor.
- Covering while cooking helps trap steam and soften the inside.
- Store leftovers wrapped tightly or freeze for later use.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg