Semolina bread with Batata Harra

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

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.

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

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

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.

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

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.

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

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.

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

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