AUTHENTIC MOROCCAN BREAD
This recipe was modified from Paula Wolfert's cookbook. The barley flour gives the bread a more authentic taste but whole-wheat flour can be substituted.
Provided by FDADELKARIM
Categories Breads
Time 1h10m
Yield 2 6 inch loaves
Number Of Ingredients 9
Steps:
- Add the sugar to 1/4 cup of lukewarm water. Then add the yeast and stir to soften. Let it sit in a warm place until the yeast is bubbly & doubles in volume, roughly 2 minutes.
- Mix the flours & salt in the large mixing bowl. After yeast is ready add it to the flour along with the milk. Add enough lukewarm water to the mixture to form a stiff dough.
- Note:Flours differ in their ability to absorb moisture so no precise amount can be given. Add a small amount at a time. If you have added too much the mixture will be extra sticky and it will be hard to get off your hands. The right consistency should allow the dough to pull easily off your fingers.
- Place the dough onto a lightly floured board & knead hard with closed fists, pushing outward. During the final part of kneading, add 1 tsp of cumin or sesame seeds. It will take between 10-15 minutes to knead the dough thoroughly. You will know it is ready when it achieves a smooth, elastic consistency. (If you are using an electric beater with a dough hook, knead 7-8 minutes on a slow speed.).
- Take the thoroughly kneaded dough & form it into two balls & let it stand for 5 minutes on the board.
- Sprinkle cornmeal onto two baking sheets & place to the side. Then lightly grease a mixing bowl with oil. Transfer the first ball of dough to the bowl. Roll the dough along the sides while rotating bowl with your other hand, this will make the dough into a cone shape.
- Place the dough, wide end down, onto the first baking sheet. Flatten the cone with the palm of your hand to form a disc about 5 inches in diameter with a slightly raised center. Repeat with the second ball. Lightly sprinkle the remaining seeds on top of the bread.
- Cover each disc loosely with a damp towel & let it rise for about 2 hours in a warm place. The dough will be ready when you can gently pole your finger into it & it will not spring back into place.
- Preheat the oven to 400 degrees. Using a fork, poke the bread 3 to 4 times & place in the center shelf of the oven. Bake for 12 minutes, then lower the heat to 300 degrees & make 25-30 minutes more.
- To give the bread a nice brown color, turn the oven on broil. Watch the bread carefully, once it is golden, turn it over to brown the other side. Remove from the oven & let cool.
- Note: When done, the bread will sound hollow when tapped on the bottom.
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Haseeb Doctor
[email protected]I'm allergic to sesame seeds, so I substituted them with sunflower seeds. The bread still turned out great!
kelly kowald
[email protected]This bread is a great way to use up leftover rice. It's also a great way to get your kids to eat their vegetables.
Maya Thapa
[email protected]I'm not sure if I did something wrong, but my bread turned out really dry. I think I might have over-kneaded the dough.
Ibsaa
[email protected]This bread is perfect for a lazy weekend breakfast. It's so easy to make and it's delicious served with fresh fruit and yogurt.
David Zavala
[email protected]I've made this bread several times and it's always a hit. My friends and family love it!
Joshua Harper
[email protected]I'm not a big fan of the anise seeds in this recipe. I think they overpower the other flavors.
Dan Quartullo
[email protected]This bread is a bit expensive to make, but it's worth it for a special occasion.
Babu Kanxa
[email protected]I love the fact that this recipe uses all-purpose flour. It makes it so easy to find the ingredients.
Cecil Baloloy
[email protected]I'm new to Moroccan cuisine and this bread was a great introduction. It was easy to make and it turned out beautifully.
25BITgamerX
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The bread is so delicious and it's a great way to impress your guests.
Rose Sekyei
[email protected]I'm not sure what I did wrong, but my bread didn't turn out as fluffy as I had hoped. It was still tasty, but it was a bit dense.
HM Ripon Islam
[email protected]This bread is so versatile. I've used it for sandwiches, wraps, and even croutons. It's always delicious.
La tif
[email protected]I love the slight sweetness of this bread. It's not too overpowering, but it adds a nice touch of flavor.
ratcone
[email protected]The smell of this bread baking in the oven is heavenly. It fills the whole house with a warm and inviting aroma.
Aubrey June
[email protected]This bread is a great addition to any Moroccan meal. It's perfect for dipping in stews or soups, or simply eating on its own with a dollop of butter.
Brad Ford
[email protected]I've tried many Moroccan bread recipes, but this one is by far the best. It's so easy to make and the results are always amazing.
Zafar786 Iqbal
[email protected]This Moroccan bread recipe is a keeper! The bread turned out so soft and fluffy, with a perfect golden crust. I served it with a hearty vegetable tagine and it was the perfect accompaniment.