المقادير
Method
- In a large mixing bowl, combine fine semolina, flour, instant yeast, sugar, salt, and nigella seeds.
- Slowly add warm water while mixing with your hands or a stand mixer until a soft, sticky dough forms.
- Knead and beat the dough vigorously for 8–10 minutes, gradually adding small splashes of water to keep it soft and high-hydration.
- Cover the dough and let it rest in a warm place for about 1 hour until doubled in size and full of air bubbles.
- Heat 2 inches of vegetable oil in a deep frying pan over medium-high heat.
- Generously oil your hands, grab a portion of dough (about the size of an orange), smooth it into a ball, and stretch it out from the center to form a large round flat disk.
- Gently place the stretched dough into the hot oil. Immediately spoon hot oil continuously over the top until it inflates.
- Fry for 1–2 minutes on each side until golden brown and crispy.
- Remove from oil and drain on paper towels. Serve warm with honey or sugar alongside mint tea.
ملاحظات
Dough Consistency: The dough must remain very wet and sticky. Do not add extra flour, as a dense dough will prevent the Khfaf from puffing up.
Oil Temperature: Keep the oil at medium-high heat (around 180°C / 350°F). If the oil is too hot, the inside won't cook properly; if it's too cool, the dough will absorb too much oil.
Serving Tip: Khfaf is best enjoyed hot, immediately after frying. If you have leftovers, reheat them briefly in a dry skillet or oven to regain crispiness.
Nutrition (Per Serving - 1 Donut):
Calories: 210 kcal
Carbohydrates: 38 g
Protein: 5 g
Fat: 4.5 g
Saturated Fat: 0.6 g
Sodium: 220 mg
Fiber: 1.5 g
Sugar: 1 g