Bread is an everyday staple; it is used with every meal and is always plentiful. I enjoy bread and don’t get to make it too often myself. But there is something special about making fresh bread, and it’s great to get everyone involved. The finished result and the smell of fresh bread in the kitchen are nothing short of divine.






Skill level

Average: 3.1 (8 votes)


  • 16 g dry yeast
  • 2 tsp caster sugar
  • 500 g fine semolina
  • 2 tsp salt
  • 600 ml warm water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Dissolve the yeast in a small amount of the warm water and leave until it starts to bubble.

Mix the salt and semolina on your bench and make a well in the middle and pour in the yeast mixture with half the warm water.

Start to work all the flour in, mixing well and start to knead the dough. Only add enough water to make a firm dough.

Knead well until the dough is smooth and has a good elasticity.

Divide into 8 balls.

Dust with semolina, and cover with a dry tea towel and like any bread dough set aside in a warm place to rise until the ball doubles in size.

Now flatten the dough into discs to about 2 cm in thickness, prick them with a fork a few times and bake until golden brown which will take about 30 minutes.

For best flavour serve warm.