If you’ve been looking for a healthy, no-maida bread recipe, this soft and fluffy sooji bread is about to become your new favorite. I recently stumbled upon a reel showing how easy it is to make bread with semolina, and I knew I had to try it. The result? The entire house smelled like a bakery, and the loaf turned out unbelievably soft and cloud-like.

What makes this recipe special is that it’s made using 100% fine semolina (sooji)—no refined flour, no preservatives, no chemicals. Just simple pantry ingredients transformed into a beautiful golden loaf.
My family loved it so much that they used it for sandwiches, toast, grilled cheese—literally everything.

If you’re into healthy homemade baking, this is the perfect beginner-friendly bread that you can whip up anytime.

Why You’ll Love This Sooji Bread

• Made without maida – a healthier alternative.
• Soft & pillowy texture – ideal for sandwiches.
• Budget-friendly ingredients – all pantry staples.
• Eggless bread recipe – suitable for vegetarians.
• Easy to bake at home – perfect for beginners.

📌 Sooji Bread Recipe Card (No Maida, Eggless)

(Rewritten in fresh wording)

Ingredients

• 120 ml warm water
• 8 g sugar
• 6 g active dry yeast
• 480 g fine sooji / semolina
• 22 g milk powder
• 7 g salt
• 40 g oil
• 180 ml water (room temperature)

Instructions

1. Activate the yeast:
   Combine warm water with sugar until the sugar dissolves. Stir in the yeast, cover the bowl, and let it sit for 10–15 minutes until frothy.
2. Prepare the dough mix:
   In a separate large bowl, blend together fine sooji, milk powder, and salt. Pour in the activated yeast mixture, add oil, and follow with water.
3. Knead the dough:
   Work the dough by hand for 10–15 minutes, or knead using a stand mixer/dough hook for 5–7 minutes until smooth and elastic.
4. First rise:
   Lightly oil the dough, shape it into a ball, cover the bowl, and leave it undisturbed until it doubles in size.
5. Shape the loaf:
   Once risen, punch down the dough, flatten into a thick rectangular sheet, then roll tightly into a log. Seal the edges and place it into a greased loaf tin.
6. Second rise:
   Cover the tin with a cloth and allow the dough to rise again for about 1 hour.
7. Bake the bread:
   Brush the top with milk. Preheat the oven at 200°C for 10 minutes, bake for 15 minutes, then reduce temperature to 180°C and continue baking for 20–25 minutes.
8. Cool & serve:
   Let the bread cool completely before slicing. Enjoy soft, fluffy, no-maida sooji bread at home!

Serving Ideas

• Use it for breakfast toast
• Make grilled cheese or veggie sandwiches
• Enjoy with butter, jam, or chutney
• Turn slices into French toast or croutons

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