Semolina Flatbread: Rougag

This was my first time making flat bread and I am not much of a baker to begin with so I was stoked with the result. This has to be the oldest form of bread making (that long history in itself is exciting) and you are going need a lot of elbow grease and a bit of practice.


I tend to be drawn to dishes where the simplicity of the ingredients give no hint to the joy that the final product makes you feel. It is what compels me to cook and share my experiences with you.

  1. Making the dough
  2. Kneading the dough
  3. Cooking the bread
Ingredients (for 3 pieces)
  • 100g wheat semolina (preferably from durum wheat and yellow colour)
  • 1 tsp salt (I don’t use salt in the rest of my cooking so this was perfect, reduce if needed)
  • Cold water
  • Plain white flour, to dust work surfaces and hands
  • Olive oil to coat fry pan each time
  • 1 mixing bowl
  • 1 rolling pin
  • 1 fry pan
Making the dough
  1. Put the semolina and salt into a mixing bowl.
  2. Add a tiny bit of cold water and mix with your hands.
  3. Keep adding cold water and mixing until the dough is elastic and smooth.


Kneading the dough
  1. Knead the dough for about 15 minutes (if like me you are new to this I have included an external youtube video with a great technique).
  2. Let the dough sit for 15 minutes and then break into balls (100g of semolina should about get you 3 balls).
  3. Sprinkle your work surface with some plain white flour and roll the balls out into very flat discs.
Rolled and dusted in plain flour.
Cooking the bread
  1. Oil your fry pan and bring to a medium low heat.
  2. Cook one side of the bread, then the other, waiting for it to bubble before flipping.
  3. Turn the heat down a bit if you find the bread is burning before it is ready to be flipped.
  4. Wipe the pan clean.
  5. Repeat steps 1 to 4 for each piece of bread.





I roughly tore the bread and added them to a Moroccan Style Chickpea Stew With Lamb (ala Chakhchoukha) that I was trying to reverse engineer. It was the perfect taste and texture addition to the meal.

I even used it as a ‘spoon’ to get the last of the sauce from the bowl. A good sign of success and a use of the bread that I understand was probably the whole point mists of time.


Enjoy and please feel free to help me improve my bread making,



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