Ingredients

Check off ingredients as you go

For 8 breads

• 1kg (8 cups) sifted flour
• 400ml (1⅔ cups) lukewarm water
• 2 tablespoons dry yeast (20g) or 50g fresh yeast
• 2 tablespoons sugar
• 2 tablespoons fine salt
• 80ml (⅓ cup) olive oil
• nigella seeds (black caraway)

If you change the number of serving, consider adjusting cooking times!

This Italian bread, popularized in Tunisia during the era when many Italians lived there, has a slightly firm crust and a dense crumb perfect for soaking up sauces. It typically accompanies classic dishes like Tunisian sandwiches, mloukhia, or Psal ou Loubia.

1. In a small bowl, dissolve the yeast, water, and sugar. Let rest a few minutes until the mixture foams.
2. In a stand mixer bowl or large mixing bowl, pour in the flour, then add the yeast mixture, oil, and salt. Knead for about 10 minutes until you have a smooth dough that pulls away cleanly from the sides. This is a fairly firm dough. Let rest covered with a clean kitchen towel for 1 to 2 hours or until the dough doubles in volume.

Here’s the dough after rising

3. With 1kg of flour, I get 1.6kg of dough after rising. I make 8 portions of 200g (7 oz) each because I like everyone to have their own bread, but you can certainly make larger loaves if you prefer (adjusting the baking time accordingly). The dough consistency should be quite firm and not sticky at all—no need to flour your work surface. Roll each portion into a thin rectangle. Roll diagonally on themselves to form a bread. They’ll seem skinny—that’s normal!

4. Make slashes using a knife with a smooth blade. Place on a baking sheet lined with parchment paper and let rise again for 40 minutes to 1 hour covered with a kitchen towel in the turned-off oven (I preheat it to 40°C/104°F and turn it off—this creates a proofing environment).

5. Preheat the oven to 230°C (450°F). Place the oven’s drip pan on the bottom rack. Brush the Italian breads with water, then sprinkle with nigella seeds. Bake on a rack in the middle of the oven at 200°C (400°F) for about 20-25 minutes, pouring a bowl of water into the drip pan to create steam.

Tips and Organization

• Italian bread freezes well.