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If you don’t count water and salt as ingredients! 🙂
Ingredients:
Sooji/Rava (semolina): 2 cups
Instant dry yeast: 1 tsp
Warm water: 1 ¼ cups (adjust as needed)
Salt: 1 tsp
Instructions:
Activate the Yeast
In a small bowl, combine warm water and instant dry yeast. Stir well and let it sit for about 5 minutes until it becomes frothy.
Prepare the Dough
In a mixing bowl, combine sooji and salt. Mix well.
Gradually add the yeast mixture to the sooji and stir using a spatula or your hands to form a sticky dough. Add a little more water if needed to ensure all the sooji is hydrated.
Knead the Dough
Knead the dough on a lightly floured surface (you can use more sooji) for 8-10 minutes. The dough should be smooth and elastic but slightly sticky.
First Rise
Place the dough in a lightly greased bowl. Cover it with a damp cloth or cling wrap and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Shape the Dough
Punch down the dough to release air. Shape it into a loaf or your desired shape.
Place the shaped dough into a greased loaf pan or on a baking sheet lined with parchment paper.
Second Rise
Cover the dough loosely with a cloth and let it rise again for 30-45 minutes, or until it doubles in size.
Bake the Bread
Preheat your oven to 200°C (400°F).
Bake the bread for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Cool and Serve
Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
Tips:
You can add a teaspoon of sugar to the yeast-water mixture to speed up the activation process.
For a softer crust, brush the top with water or milk before baking.
This bread pairs beautifully with butter, jam, or as a base for savory toppings.
