Semolina bread fresh and hot from the Royal Palm Marrakech bakery

Posted in News on Monday, May 26, 2014 by The Beachcomber News Correspondent

Unmistakable for its thin, crispy crust and soft crumb, the recipe of the traditional Moroccan bread has been revisited by the pastry chef of the Royal Palm Marrakech, Abdellatif Lyacini. Whether it is for enjoying the Domaine’s olive oil or to accompany stewed dishes like the traditional tagines, the semolina bread baked by Abdellatif is an epicurean delight.

Each day Abdellatif pursues his passion and creates  all kinds of delicious bread with everything from French baguettes to whole grain or olive bread, through flaky rolls or even the traditional Moroccan semolina bread.

Abdellatif has accepted to share his secret recipe for semolina bread.

Semolina roll recipe: 18 pieces weighing 60g each


583g Type 55 tradition flour

14g salt

6g yeast

6g gluten

43g olive oil

388g water

50g semolina to coat the loaves


1. Stir the yeast in a bowl with a little water until dissolved.

2. Combine all the other ingredients in a large mixing bowl with the rest of the water.

3. Blend the diluted yeast into the mixture.

4. Mix with a wooden spoon and then by hand until obtaining a smooth dough.

5. Leave the mixture to stand for 10 minutes.

6. The dough is then ready to be worked. Using the mixing bowl, take one side of the dough and pull it over to the middle.   Slightly rotate the bowl and take another piece of dough, and then repeat the same action 8 more times. The kneading should take about 10 seconds and your fingers will feel the dough become resistant to    kneading.

7. Cover the mixing bowl again and leave to stand for 10 minutes.

8. Repeat steps 6 and 7 two more times. After kneading a second time, the dough should be firm and resistant to your pressure.

9. After kneading for the third time, the dough should be perfectly smooth.

10. Repeat step 6 one last time.

11. Cover the mixing bowl and leave the dough to rest at room tem

12. When the dough has doubled in volume, use your hands to roll it until perfectly round and put it in the fridge for 24 hours.

13. The following day, divide the dough into 18 equal parts using a sharp knife. Each portion must weigh 60g.

14. Leave to stand for 5 minutes.

15. Gently flatten the balls and then coat them in the semolina.

16. Cover and leave to rise for two hours at room temperature.

17. Preheat the oven to 250°C. Place a baking pan on the bottom of the oven to preheat.

18. When the dough has risen, remove the mixing bowl covering the balls.

19. Place them on a sheet of greaseproof paper on the baking tray and pour some water into the baking pan to create steam.

20. Bake the rolls for 8 minutes or until lightly golden.

21. Once the bread is ready, allow to cool on a rack.