Sicilian Mafalda bread, made with double milled durum wheat semolina flour and topped with sesame seeds, is a traditional bread from Palermo (Sicily). This chewy and nutty flavored sandwich bread is typically stuffed with mortadella or panelle.
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Mafalda is a traditional Sicilian semolina bread originating from Palermo and is characterized by it's coiled snake-like shape.
Made with double milled durum wheat semolina (semolina rimacinata) and topped with sesame seeds this sandwich bread has a satisfying firm, chewy texture and nutty flavor.
Sicilian Mafalda bread is named after Princesss Mafalda of Savoia, the daughter of King Emmanuel III.
How is Sicilian Mafalda bread served?
- If you're in Sicily, the most popular fillings for this sesame seed bread are mortadella or panelle (chickpea fritters), referred to as pane e panelle.
- If you really want to be decadent you can enjoy it with a combination of panelle and potato croquettes (crocchè di patate). Don't resist the urge to try this combination if you come across this panino in a Sicilian rosticceria or bar!
- But, of course, you can fill your Sicilian semolina bread with any ingredients of your choice incuding cold cuts; cheese; marinated vegetables or use it to make pane cunzatu.
Can I use regular semolina to make Mafalda bread?
This Sicilian sesame bread recipe is best made with double milled durum wheat semolina for the best results. The finer texture of this flour results in a dough that was easier to handle and a puffier bread.
I did test the recipe with regular semolina, which has a much more coarse texture. Although they were definitely edible, my breads were much flatter and had a slightly gritty and chewier texture.
Can Mafalda bread be made with all-purpose flour?
You can definitely make this Mafalda bread recipe with all-purpose flour however it will not have the characteristic pale yellow color or texture that semolina flour provides.
Some variations of this recipe combine both all-purpose flour and semolina. Feel free to experiment!
Ingredient List
- Semolina rimacinata: I used Caputo brand double milled durum wheat semolina flour which can be purchased here.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Sicilian Mafalda Bread
- Place the yeast and sugar in a large mixing bowl. Heat water in a sauce pan until lukewarm. Pour over the yeast and let sit for 10 minutes until foamy.
- Stir in the semolina flour with a wooden spoon until you have a shaggy dough. Cover and let sit for 30 minutes.
- Uncover and use your hands to knead in the salt. Once the salt is fully incorporated, add the olive oil and knead the dough for about 10 minutes, until smooth and elastic.
- Cover and let rise in a warm part of your kitchen (such as the oven with the light on) for 2 hours or until doubled in bulk.
- Use a kitchen scale to divide the dough into 6 pieces. Alternately you can eyeball it. Shape the dough into a ball, cover and let sit for 30 minutes.
- Line 2 baking sheets with parchment paper. Roll each ball of dough into a long snake about 22 inches long. Form 2-3 coils, then wrap the tail end of the snake over the top of the bread and tuck over the other end.
- Place on the prepared baking sheets and continue with the remaining dough. Cover and let rise for 1 additional hour.
- Preheat your oven to 425 degrees F at the convection setting (for even baking). Place the sesame seeds in a wide plate or bowl. Brush the tops of each Mafalda with water, then dredge the top in the sesame seeds.
- Bake for 20-22 minutes, until golden brown both on top and underneath. If you don't have the convection setting, rotate the pans from top to bottom halfway through baking.
Recipe FAQs
Yes you can. Knead the bread in your food processor fitted with a dough hook for about 5 minutes in step #3 insteading of kneading by hand.
This recipe makes 6 -5 inch breads. You may divide the dough into 4 pieces to make larger sized Mafalda. Alternately, you can make one large loaf.
Yes it can. After the 2 hour rise, cover the bowl with plastic wrap and refrigerate overnight. Let the dough come to room temperature, at least 2 hours, before shaping and baking the Mafalda.
Keep the bread well wrapped in an airtight container or plastic wrap for a maximum of two days to ensure the best texture.
Freeze Mafalda bread in an airtight container for up to 3 months. Defrost at room temperature before serving.
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Sicilian Mafalda Bread Recipe
Ingredients
- 2 teaspoon active dry yeast 1 packet
- 2 teaspoon sugar
- 1¼ cups water
- 2⅔ cups double milled durum wheat semolina flour
- 2 teaspoon salt
- 2 tablespoon olive oil
- ¼ cup sesame seeds
Instructions
- Place the yeast and sugar in a large mixing bowl. Heat water in a sauce pan until lukewarm. Pour over the yeast and let sit for 10 minutes until foamy.
- Stir in the semolina flour with a wooden spoon until you have a shaggy dough. Cover and let sit for 30 minutes.
- Uncover and use your hands to knead in the salt. Once the salt is fully incorporated, add the olive oil and knead the dough for about 10 minutes, until smooth and elastic.
- Cover and let rise in a warm part of your kitchen (such as the oven with the light on) for 2 hours or until doubled in bulk.
- Use a kitchen scale to divide the dough into 6 pieces. Alternately you can eyeball it. Shape the dough into a ball, cover and let sit for 30 minutes.
- Line 2 baking sheets with parchment paper. Roll each ball of dough into a long snake about 22 inches long. Form 2-3 coils, then wrap the tail end of the snake over the top of the bread and tuck over the other end. Place on the prepared baking sheets and continue with the remaining dough. Cover and let rise for 1 additional hour.
- Preheat your oven to 425 degrees F at the convection setting. Place the sesame seeds in a wide plate or bowl. Brush the tops of each Mafalda with water, then dredge the top in the sesame seeds.
- Bake for 20-22 minutes, until golden brown both on top and underneath. If your oven doesn't have the convection setting, rotate the pans from top to bottom halfway through baking.
Notes
- To prepare Mafalda with a food processor: Knead the bread in your food processor fitted with a dough hook for about 5 minutes in step #3 insteading of kneading by hand.
- This recipe makes 6 -5 inch breads. You may divide the dough into 4 pieces to make larger sized Mafalda. Alternately, you can make one large loaf.
- Bake the following day: After the 2 hour rise, cover the bowl with plastic wrap and refrigerate overnight. Let the dough come to room temperature, at least 2 hours, before shaping and baking the Mafalda.
- Keep the bread well wrapped in an airtight container or plastic wrap for a maximum of two days to ensure the best texture.
- Freeze Mafalda bread in an airtight container for up to 3 months. Defrost at room temperature before serving.
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