Homemade Sooji Bread: A Simple and Fluffy Delight with Just 2 Ingredients

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:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Second Rise

   • Cover the dough loosely with a cloth and let it rise again for 30-45 minutes, or until it doubles in size.

7. 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.

8. 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.