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
- 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. - 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. - 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. - First rise:
Lightly oil the dough, shape it into a ball, cover the bowl, and leave it undisturbed until it doubles in size. - 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. - Second rise:
Cover the tin with a cloth and allow the dough to rise again for about 1 hour. - 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. - 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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The Espresso Kitchen 