Recipe by Hajar Elizabeth
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 to eat. This bread is our knife and fork! This recipe makes 2 loaves and is easily cut in half for one loaf c.2005
Top Review by else_alyson
I have just returned from Morocco!! I had the amazing adventure of getting to stay in Taza with my friends family and really got to experience the life style. The mom of the house made her bread from scratch at least 2 times a week. I actually helped knead the bread in attempt to learn. When i was making this bread from your recipe, It was really sticky which made it very hard to "pull, stretch, and flatten. I'm sure it was something i was doing wrong (i have never made bread before) but i think it turned out pretty good. I think it will be even better next time.
- 3 cups whole wheat flour
- 2 cups unbleached white flour or 2 cups barley flour
- 3 1⁄2 tablespoons dry active yeast
- 2⁄3 cup cornmeal
- extra cornmeal, for dusting top and placing on tray under bread
- 2 teaspoons sugar
- 2 1⁄2 cups water, tepid 110-115 degrees F
- 2 tablespoons vegetable oil
- 2 teaspoons salt
Directions See How It's Made
- Preheat oven to 350°F.
- This bread should not be "dense" with no air bubble pockets inside. You will need to flatten it as much as you possibly can; pull, stretch and flatten to no more than 1/2 inch. Should it come out dense, then next time cut the dough in three and make 3 loaves. Please don't go by my photo as this batch "over-rose.".
- Combine 1/2 cup flour, sugar, salt, yeast and water in bowl. Stand, covered, in a warm place until bubbly.
- Add remaining flour, and cornmeal into a large bowl. Add the oil. Add yeast mixture to the flour in the bowl.
- Mix with hands well to form a firm dough.
- Knead until smooth.
- Stand, covered, in a warm place 20 minutes.
- Shape into 2 rounds (depending on the diameter you desire as Moroccan bread comes in many sizes right down to little ones for sandwiches). Score the top with a sharp knife 1/8" deep into 4 (cutting an X shape), or using your thumb make a dent in the center nearly deep enough to be a hole, though not all the way through.
- Place on a baking sheet dusted with corn meal and dust the top also with the corn meal gently pushing it into the dough a bit.
- Stand, covered, until nearly doubled. This being so flat and the amount of yeast, it may not exactly double for you in size and that is fine.
- Bake 12-18 minutes.
- If you are making a Moroccan meal and will use bread to eat with you will need at least 2 loaves for 4 people. Cooking time includes standing and is an approximation as flours and temperatures differ.
- This bread freezes well. Simply freeze as you would any bread and defrost at room temperature. I freeze mine in tied white translucent plastic bags, similar to grocery plastic bags.