K'sra -- Moroccan Bread (Morocco -- North Africa)

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

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 Nutrition

Directions

  1. In a small container, blend together the yeast & warm water & let set 5-10 minutes.
  2. In a shallow mixing bowl, whisk together the flour, salt, anise seeds & sesame seeds, then gradually pour in the yeast water, stirring to combine well, before adding another 1/2 cup of warm water & blending it into the flour mixture.
  3. Knead for aout 5 minutes, or until the dough is firm & elastic.
  4. With lightly floured hands, roll dough into a ball, before flattening it into a disk about 6 inches wide & 1 inch thick & placing it on a floured baking sheet. Set aside to rise in a warm place for about 1 1/2 hours or until it has doubled in size.
  5. Fifteen minutes before the dough is ready, preheat the oven to 400 degrees F.
  6. Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom.
  7. Set the loaf on a wire rack to cool slightly, then serve it warm or at room temperature. {Freezes well].
Most Helpful

5 5

This reminds me of the bread at my favorite Moroccan restaurant. Delicious!

5 5

This bread has a wonderfully crisp crust. I underbaked it a little, but that's not the recipe's fault! I thought the amount of salt was fine. Thanks for posting! Made for ZWT6.

4 5

This bread came together beautifully and in a heart beat. It rose as it should and it baked very nicely - BUT unfortunately the bread needs quite a bit more salt for the flavour to come thru; I would say at least 1/2 tsp perhaps 3/4 tsp. I really like how easy it was to whip up and will make again with more salt. Made for Newest Zaar tag