Ingredients

• 500 g fine semolina
• 100 g flour (all-purpose flour)
• 10 g instant yeast (dry yeast)
• 12 g granulated sugar
• 8 g salt (1⅓ tsp)
• 30 ml olive oil
• 375 ml water (lukewarm)
• BATATA HARA
• 1000 g potatoes (waxy potatoes)
• 3 g salt (½ tsp)
• 20 ml olive oil
• 20 g butter (unsalted)
• 120 g yellow onion (1 yellow onion)
• 3 g ras el hanout (1 tsp)
• 2 g cayenne pepper powder (⅔ tsp)
• 2 g salad seasoning
• 1 g salt (salt to taste)
• 100 g mayonnaise
• 30 g harra harra sauce (spicy sauce of your preference)

Instructions

1. Put the fine semolina, flour, yeast, sugar, salt, olive oil, and lukewarm water in a deep bowl. Mix well.

2. Knead the dough for 10-12 minutes until smooth. Cover and let it rise for 1 hour in a warm place at home, or until it doubles in size.

3. Divide the dough into 12 equal pieces, each weighing 83 grams.

4. Take a piece of dough and roll it flat with a rolling pin.

5. Sprinkle some fine semolina on a plate and coat the dough with it on one side only. Make incisions or a pattern in the dough with a sharp knife before it rises.

6. Let the dough rise for 30 minutes or until it doubles in size.

7. Peel and dice the potatoes into small cubes and place them in a deep bowl. Add salt and mix well. Bake the potato cubes for about 5-7 minutes at 175 ℃ (depending on desired crispiness and golden brown color). Drain the potato cubes on a paper towel.

8. Place the bread in a preheated oven at 230 ℃ and bake for 8-12 minutes. Dependent on your oven, baking time may vary.

9. Heat the olive oil with the butter in a skillet over medium-high heat. Add the diced yellow onion and cook for 4 minutes, or until the edges are golden brown. Add the baked potato cubes, ras el hanout, cayenne pepper, salad seasoning, and salt. Mix well and cook for another 5 minutes.

10. Transfer the potatoes to a deep bowl. Add the mayonnaise and harra harra sauce. Mix until combined.

11. Slice the bread open and add the batata harra filling. Bismillah, bon appétit!