Recipe by Sackville
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.
Top Review by PuenteTriana
Excellent recipe. It tastes just like the one I used to buy in the Medina. The second time it turned out better than the first, but that is normal with bread. Thanks Sackville for sharing.
- 18 g active dry yeast
- 1 teaspoon granulated sugar
- 500 g unbleached flour
- 150 g whole wheat flour
- 2 teaspoons salt
- 8 tablespoons lukewarm milk
- 1 teaspoon sesame seeds
- 1 tablespoon anise seed (optional)
- cornmeal, for sprinkling
Directions See How It's Made
- Soften the yeast in 1 tbsp sugared lukewarm water.
- Let stand a few minutes, then stir and set in a warm place until the yeast froths up.
- Meanwhile, mix the flours and salt together.
- Stir the yeast into the flour, then add the milk and enough lukewarm water to form a stiff dough.
- The amount of water you need will depend on your particular flour but I need about a cup.
- Add no more than 1/4 cup water at a time until you can see the dough coming together.
- To knead by hand, turn the dough out onto a board and knead hard, adding water if necessary.
- Knead for 10-15 minutes until smooth and elastic.
- I prefer to use an electric beater with a dough hook and this takes 7-8 minutes at a slow speed.
- Towards the end, add the spices.
- Split into two balls and let stand 5 minutes.
- Meanwhile, lightly grease a mixing bowl.
- Transfer the first ball of dough into the greased bowl and form a cone shape by holding the dough in one hand and rotating it against the side of the bowl.
- Turn out onto a baking sheet that has been sprinkled with cornmeal.
- Flatten the cone with the palm of your hand to make a disc that is about 5-6 inches across and slightly raised in the centre.
- Repeat with the second dough ball.
- Cover with a damp towel and let rise.
- Paula says to let it rise 2 hours but I found mine was done in about an hour.
- Preheat the oven to 200 C or 400°F.
- Using a fork, prick the bread around the sides 3-4 times.
- Bake on the centre shelf of the oven for 12 minutes, then lower the heat to 150 C or 300 F and bake 30-40 minutes more.
- Remove and let cool.
- Cut into wedges when you're ready to serve.