Khobz Tabouna (Tunisian Clay-Oven Semolina Bread)

Khobz Tabouna is Tunisia’s classic clay-oven bread, named after the tabouna, a traditional in-ground clay oven. This home version uses a hot baking stone to get the same crackly crust and soft, semolina-scented crumb.

Ingredients

• 2 cups fine semolina flour
• 1 cup all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 2 teaspoons instant yeast
• 1 teaspoon sugar
• 1 1/4 cups warm water
• 2 tablespoons olive oil
• 1 tablespoon sesame seeds (optional, for topping)

Instructions

1. Activate the yeast
   Stir the yeast and sugar into the warm water and let sit 5 minutes until foamy.
2. Mix the dough
   In a large bowl, combine the semolina, flour, and salt, then add the yeast mixture and olive oil. Mix until a shaggy dough forms.
3. Knead
   Turn out onto a floured surface and knead for about 8 minutes until smooth and elastic.
4. First rise
   Place the dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour, until doubled.
5. Shape
   Punch down the dough and shape into a round, flat disc about 1 inch thick. Sprinkle with sesame seeds if using.
6. Second rise
   Cover and let rest 20 minutes while you preheat your oven with a baking stone to 475F.
7. Bake
   Slide the loaf onto the hot stone and bake for 20-25 minutes until deeply golden and hollow-sounding when tapped.
8. Cool
   Let the bread cool on a rack for at least 15 minutes before slicing.

Tear it warm alongside soups and dips, or split it for sandwiches.