Moroccan Bread

READY IN: 2hrs 20mins
YIELD: 2 loaves




  • 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.