In the bowl of your food processor or in a terrine, the semolina, Salt and oil and the yeast diluted in a little lukewarm water and finally lukewarm water gradually by mixing it is necessary to obtain a flexible dough, knead for 2 minutes and leave rest 10 minutes.
Prepare the stuffing: in a frying pan, put the oil, grated onion and brown them for a few minutes then put the cut green and red peppers e. Small pieces and add the chopped garlic and spices and cook until the liquid evaporates after add the sliced olives and parsley and the Tabasco or hrissa, let cool after add the cheese portion and the grated cheese and set aside.
On an oiled work surface place a little of the flour then flatten the ball on the baking paper 2 mm in round galette.
Arrange the stuffing there then close the gallete with another previously flattened ball pinch the sides well I made the flower shape, decorated with leaf green onions.
Cook the gallete on a tagine or a lightly oiled and hot pan by placing it delicately on the pan over medium heat, cook the first side then turn it using a spatula to cook the second side, Do the same for the others.
There are several quality of bread: there are its stuffed, natural,and this one is not stuffed,we can cut them in half after cooking and stuffed.
This is another form of bread
Their stands stuffed with dates
It can be served alone when it is stuffed and is considered a full meal.
