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"This is a flat bread that we use for meals, sandwiches and breakfast. It is our daily bread here in Morocco and is rarely made at home unless rurally as it is so inexpensive and available on every street corner; small or large. This bread is good for soaking up the sauces,broths and for pushing the food onto and sort of dragging from the communal platter..."

Ingredients: cornmeal, dry active yeast...

"Flavorful and crisp, a wonderful accompaniment to many foods. Adapted from Partyline with the Hearty Boys."

Ingredients: ground cumin, fresh ground pepper...

"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."

Ingredients: cornmeal, cumin seeds, milk...

"Thin, chewy and fragrant with spice and citrus representing Morocco for ZWT 6. From Bon Appetit Tastes of the World. Please allow 1 hour for dough to rise."

Ingredients: coarse salt, ground cumin...

"This is great served with my "Warm Eggplant Salad""

Ingredients: fennel seeds, olive oil...

"From the Food and Cooking of Spain, Africa and the Middle East, posted for ZWT3. Especially good for serving with tagines or stews with lots of liquid that needs sopping up. I'm sure it would work well made with all white flour instead of the white/whole wheat blend. Prep time includes rising time."

Ingredients: milk, salt, sesame seeds...

"This recipe was found in the 2002 cookbook, Mediterranean Streat Food. Preparation time does not include the 1 1/2 hours needed for the dough to rise."

Ingredients: warm water, salt, sesame seeds...

"A recipe from Paula Wolfert's book, Moroccan Cuisine. The bread is very dense, to help soak up all the lovely sauces that come with a tagine. When I was in Morocco we were served all-white bread, but this recipe with a bit of whole-wheat flour works well too."

Ingredients: cornmeal, granulated sugar...

"Leavened flatbread with semolina and anise seed typically baked but I grilled for an outdoor party and it was fabulous.
This goes along with any spicy thing you cook up in a tagine. Or serve with dips. Bake or grill."

Ingredients: bread machine quick-acting active dry yeast, olive oil...

"My daughter Tehila has a wonderful friend, Adva, who is of Moroccan descent. Her mother makes these treats for the family on holidays, and shares them with our family. The last time we made these together, and had lots of fun doing it. Prep time includes time for the dough to rise."

Ingredients: baker's yeast, salt, flour...

"This is a Moroccan flaky flat almost crepe like bread. Best eaten warm it is well loved here for breakfast with butter, sugar, honey, cinnamon, ground almonds or a combination of these. As street food it is nearly always delicious and made at home is even better! We also stuff these with sweet mixtures such as roughly ground almonds and sugar or honey..."

Ingredients: salt, vegetable oil, water...

"this recipe is real easy. My mother in law came to visit once from jordan and ever since my husband refuses to eat toast.
but hey! i usually do the dough at night and bake it in the morning. but you dont need to leave it so much. just make sure the oven is real hot and dont open it too much."

Ingredients: dry active yeast, warm water...

"This is a well loved and easily prepared bread from Morocco. This bread originally belongs to the peasants of the Rif where I live; the Atlas Mountains, coastal, where the people are known as Rifi/Rifia . Always served with butter, you can also use honey, cinnamon, sugar or a combo of these but always butter. This is best made at home and unless one..."

Ingredients: fine semolina, salt, sugar...

"It’s not often that you see women cooking on the street in North Africa unless they are making this bread. They stand behind large flat griddles on which they cook the bread, flattening it further with their fingers, not seeming to mind the heat. Some occasionally dip their fingers in a small bowl of oil to drizzle on the bread while it is cooking –..."

Ingredients: ground cumin, onions, paprika...