Durum Wheat Semolina Flatbread Dough

Name: Durum Wheat Semolina Flatbread Dough
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2½ cups (375 g) durum wheat semolina; ¾ cup (180 ml) lukewarm water, around 110°F (43°C); 1 tsp (6 g) salt; 2 tbsp (30 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

A golden, supple dough made from durum wheat semolina, perfect for making flatbreads like pita, focaccia, or rustic Mediterranean breads. The coarse semolina gives a slightly grainy, tender crumb and a nutty, complex flavor. This dough is easy to mix and work with, developing into beautifully textured flatbreads that stay soft and chewy when cooked.

Prep: 10 min
Cook: —
Wait: 1 hr 30 min
Total: 1 hr 40 min
Makes: Dough for 4 flatbreads (8–10 inches each), or 2 loaves

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Steps

Before you start

Have all ingredients at room temperature
Use a kitchen scale for accuracy—semolina's coarse texture makes volume measurements less reliable
Choose a warm spot (70–75°F) for the dough to rise undisturbed

1
Combine dry ingredients
- In a large mixing bowl, whisk together 375 g (2.5 cups) durum wheat semolina and 6 g (1 tsp) salt until evenly distributed.
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Ready when: Mixture is uniform pale yellow
Tip: Semolina can clump; whisk thoroughly to break up any compact bits
2
Create a well and add liquid
- Make a shallow well in the center of the semolina mixture.
- Pour 180 ml (¾ cup) lukewarm water (around 110°F / 43°C) and 30 ml (2 tbsp) olive oil into the well.
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Ready when: Water and oil are pooled in the center
Tip: Warm water activates the semolina and makes it easier to hydrate evenly
3
Bring dough together
- Using a wooden spoon or your hand, gradually draw the semolina from the inner walls of the well into the liquid, stirring in a circular motion.
- Continue until all the dry semolina is incorporated and a shaggy mass forms.
- The dough may feel slightly stiff and crumbly at this stage—this is normal.
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Ready when: No dry semolina remains in the bowl
Tip: Resist the urge to add more water; semolina hydrates gradually and will become supple as you knead
4
Knead the dough
- Turn the dough out onto a lightly floured work surface.
- Knead for 8–10 minutes, using the heel of your hand to push the dough away from you, fold it back over itself, rotate 90 degrees, and repeat.
- The dough should gradually become smooth, elastic, and slightly glossy.
- It may feel a touch firm at first but will soften as gluten develops.
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Ready when: Dough is smooth, elastic, springs back slowly when poked, and feels slightly tacky but not sticky
Tip: Semolina dough is naturally firmer than all-purpose dough; if it's too sticky, dust with a bit more semolina, not regular flour
5
First rise
- Shape the dough into a smooth round and place it in an oiled bowl or the same mixing bowl (lightly oiled).
- Turn the dough to coat it lightly with oil on all sides.
- Cover the bowl with plastic wrap or a damp kitchen towel.
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Ready when: Dough has increased by about 80–90% and jiggles slightly when the bowl is gently moved
Tip: Place the bowl in a warm, draft-free spot (around 70–75°F / 21–24°C) for even rising. If your kitchen is cool, use the oven with the light on
6
Divide and rest
- Turn the dough out onto a lightly semolina-dusted work surface.
- Divide it into 4 equal portions using a dough scraper or knife.
- Shape each portion into a rough ball, then flatten it slightly into a disk.
- Cover the dough portions loosely with plastic wrap or an inverted bowl and let them rest for 10 minutes before shaping into flatbreads.
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Ready when: Dough is soft and slightly relaxed; poking it leaves a slow-filling indent
Tip: This rest prevents the dough from shrinking when you stretch it

Good to know

Tips

Durum semolina is coarser and dries out faster than all-purpose flour, so it hydrates more slowly. Resist the urge to add all the water at once; let it absorb gradually during kneading.
If the dough feels sticky, dust with semolina—not regular flour. Regular flour will make the dough muddy and dense.
For rustic, chewy flatbreads, stretch the dough gently by hand or with a pin, dimple with your fingertips, and cook on a hot cast-iron skillet, griddle, or tawa over medium-high heat for 2–3 minutes per side until golden and puffy.
This dough keeps well in the fridge; cold dough is actually easier to stretch. Plan ahead and make it the night before for effortless weeknight flatbreads.

Make ahead

Dough can be made up to 8 hours ahead. After kneading and shaping into balls, wrap tightly in plastic wrap and refrigerate. Remove from the fridge 30 minutes before stretching and cooking, allowing it to come to room temperature. Alternatively, divide and wrap in plastic, then freeze for up to 3 months; thaw overnight in the fridge and rest at room temperature before use.

Storage & reheating

Unbaked dough: Room temperature up to 2 hours (covered); refrigerator up to 8 hours; freezer up to 3 months (wrapped tightly). Baked flatbreads: room temperature 2 days (sealed in an airtight container); refrigerator 4 days; freezer 3 months. Reheat frozen flatbreads in a dry skillet over medium heat for 1–2 minutes per side, or wrap in foil and warm in a 300°F (150°C) oven for 5–8 minutes.

Substitutions

durum wheat semolina → Fine or medium semolina flour (not coarse polenta). Works well; use the same amount. Fine semolina will yield a slightly less grainy texture and may require 10–15 ml less water.
durum wheat semolina → Mix of 200 g durum semolina + 175 g all-purpose flour. Creates a softer, less nutty dough that rises more readily; the durum still provides color and flavor.
extra-virgin olive oil → Vegetable oil or neutral oil. Functionally identical; you'll lose the fruity flavor of olive oil but the dough will work the same.
lukewarm water → Milk (dairy or non-dairy). Adds richness and softness to the final bread; use the same amount, though the dough may feel slightly moister initially.

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