Best 2 Authentic Moroccan Bread Recipes

In the realm of culinary delights, Moroccan cuisine stands as a beacon of flavor, aroma, and vibrant spices. At the heart of this culinary tapestry lies the humble yet extraordinary Moroccan bread, a staple that elevates every meal with its soft texture, crispy crust, and tantalizing aroma. Whether you're a seasoned baker or a novice cook eager to explore new culinary horizons, embarking on a journey to discover the authentic Moroccan bread recipe is an adventure that promises to awaken your senses and delight your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC MOROCCAN BREAD

Authentic Moroccan Bread image

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

Ingredients

1/4 ounce active dry yeast
1 teaspoon sugar
3 cups unbleached flour
1 1/2 cups barley flour
3 teaspoons salt
1/2 cup lukewarm milk
1 1/2 teaspoons sesame seeds (optional) or 1 1/2 teaspoons cumin seeds (optional)
2 tablespoons oil
3 tablespoons cornmeal

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.

MOROCCAN KSRA

Moroccan Ksra image

This tasty flat bread is usually made to be eaten with tagine, a spiced Moroccan stew.

Provided by SHECOOKS2

Categories Bread Yeast Bread Recipes Flat Bread Recipes

Time 2h20m

Yield 16

Number Of Ingredients 9

Ingredients

⅞ cup water
2 ¼ cups bread flour
¾ cup semolina flour
1 teaspoon anise seed
1 ½ teaspoons salt
½ teaspoon white sugar
2 teaspoons active dry yeast
1 tablespoon olive oil
1 tablespoon sesame seeds

Steps:

Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press Start. Do not put the olive oil or sesame seeds in.
When the dough cycle signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.
Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 14.5 g, Fat 1.5 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 219.1 mg, Sugar 0.2 g

Tips:

Use fresh, high-quality ingredients for the best flavor and texture.
Make sure to measure your ingredients accurately. This will help ensure that your bread turns out perfect.
If you don't have a bread maker, you can make Moroccan bread by hand. Just be sure to knead the dough for at least 10 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place until it has doubled in size. This will help ensure that your bread is light and airy.
Bake the bread in a preheated oven. This will help ensure that the bread cooks evenly.
Let the bread cool slightly before slicing and serving.

Conclusion:

Moroccan bread is a delicious and versatile bread that can be enjoyed with a variety of meals. It is also a relatively easy bread to make, so it is perfect for beginner bakers. With a little practice, you will be able to make perfect Moroccan bread at home. So what are you waiting for? Get baking!