Khobz Talian (Tunisian Italian Bread)

Name: Khobz Talian (Tunisian Italian Bread)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 large loaves
Ingredients: 8 cups flour; 2½ tablespoons active dry yeast; 6 tablespoons olive oil; 3 tablespoons sugar; 4 teaspoons salt; 2 cups warm water; nigella seeds

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5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Rest Time
1 hr
Total Time
50 mins
Servings
4 large loaves
Course
Bread
Cuisine
Tunisian, North African, Vegan

Khobz Talian (Tunisian Italian Bread)

Heidi Matthews

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Khobz talian (Italian bread) is a dense and white bread topped with nigella seeds, that was made popular by Italian migrants in Tunisia.

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Ingredients

Servings

8 cups flour
2½ tablespoons active dry yeast
6 tablespoons olive oil
3 tablespoons sugar
4 teaspoons salt
2 cups warm water (more or less)
nigella seeds

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Instructions

Dissolve the yeast in warm water with sugar. Add the flour, salt, oil and the yeast, water and sugar in a bowl and knead the dough with a stand-mixer for 10 minutes.
Let rise in a covered bowl for an hour, until the dough doubles in volume.
Divide the dough into 4 (or 8) pieces. Flatten each piece with a rolling pin to obtain a rectangle with a thickness of about ¾ inch (2 cm).
Roll each piece diagonally and make cuts on top of each bread. Place the breads on baking sheets lined with parchment paper or even better on French baguette pans.
Let rise for another 1 hour. Brush with warm water and sprinkle nigella seeds.
Preheat the oven to 450 F (220˚C), and place a small bowl of water in it to prevent bread from drying. Bake the breads for 5 minutes. Lower to 390 F (200˚C), and continue baking for another 20 minutes.