Moroccan Bread

"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."
photo by Pneuma photo by Pneuma
photo by Pneuma
Ready In:
2hrs 20mins
2 loaves


  • 2 12 cups flour
  • 1 12 cups whole wheat flour
  • 2 teaspoons salt
  • 1 cup warm milk (thinned with a bit of water - 1 cup of liquid total)
  • 2 teaspoons sesame seeds
  • yeast starter

  • 23 cup warm milk (mixed with some water)
  • 1 teaspoon sugar
  • 2 teaspoons yeast


  • place the warm milk mixture ina small bowl or glass measuring cup, stir in the sugar and then sprinkle with the yeast.
  • stir, then set aside in a warm place for about 10 minutes, till frothy.
  • in a large bowl, mix together the two flours and salt.
  • add the yeast mixture and enough warm milk and water to make a fairly soft dough.
  • knead into a ball and knead on a floured surface for 10 minutes, adding as much flour as necessary to make an elastic dough.
  • divide the dough into two equal pieces and shape into flattened ball shapes.
  • place on floured baking trays and press down with your hand to make round breads about 5-6 inches in diameter.
  • cover with oiled plastic wrap or a clean damp cloth and set aside in a warm place for 1 - 1 1/2 hours, till risen.
  • the breads are ready to bake when the dough springs back if gently pressed with a finger.
  • preheat the oven to 400.
  • sprinkle the loaves with the sesame seeds and bake in the oven for 12 minutes.
  • reduce heat to 300 and continue baking for 20-30 minutes till they are golden brown and sound hollow when tapped underneath.
  • serve warm.

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  1. luvcookn
    Just pulled these 2 lovely loaves out of the oven about 20 minutes ago. I cut DH and myself each a wedge, and they are really wonderful. They went together quickly and easily. I served it with "recipe #166836". Will definately make this bread again. Thank you for sharing. I made this for the Healthy Choices ABC tag.
  2. Pneuma
    We ran out of bread and I was too lazy to go to the grocery just to get one hence I made this. I followed your recipe as is and since the color of the sesame seeds weren't specified, I used the black ones :D and as the recipe stated, keep adding flour until it becomes elastic so I might have added another 1/2 cup. At first I was afraid that I was gonna fail at this one since the outer part seems to be crusty thus making me think the insides might be hard too. But lo and behold, when I sliced it, the insides were so soft with the texture of a pita bread. It's just so delicious! DH and I ate this as is while still fresh from the oven and then some of it, I used as a base for Recipe #262805. Thanks! Made for Recipe Swap #15.
  3. Annacia
    For the mixed milk I used just the ask for amount of skim milk without adding water. Aside from that I followed the directions and got 2 lovely bread loaves that rose beautifully. It tastes wonderful and I'm now craving a tagine with a lot of good juice. I sorry that I didn't get a pic patti, my photo area has been overtaken with an air compressor and things that belong in the garage today (men!). Anyway, The recipe works like a charm, is not difficult to make and tastes wonderful. What more could you ask for?
  4. craftymama
    This was really good bread. I think I killed the yeast before it got to rise but I put some butter on it and ate it while it was hot and really like it.


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