Ingredients for Authentic Moroccan Bread
- 2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 cup unbleached all-purpose flour
- 2 cups barley flour
- 1 teaspoon salt
- 1/2 cup lukewarm milk
- 2 teaspoons sesame seeds
- oil, for greasing bowl
- cornmeal, for dusting baking sheets
- 1/4 cup lukewarm water, plus more as needed
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How to Make Authentic Moroccan Bread
- Activate the yeast: In a small bowl, combine 1/4 cup (60ml) of lukewarm water and 1 teaspoon of granulated sugar. Add 2 teaspoons of active dry yeast and stir gently to combine. Let stand in a warm place until foamy and doubled in volume, about 2-5 minutes.
- Combine dry ingredients: In a large mixing bowl, whisk together 2 cups (250g) barley flour (or whole wheat flour), 1 teaspoon of salt, and 1 teaspoon of cumin seeds (or sesame seeds).
- Add wet ingredients: Add the activated yeast mixture and 1/2 cup (120ml) of lukewarm milk to the dry ingredients.
- Gradually add water: Gradually add lukewarm water, a tablespoon at a time, until a stiff but workable dough forms. The dough should be slightly sticky but not overly wet. Avoid adding too much water.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead vigorously with your fists for 10-15 minutes, until the dough becomes smooth and elastic. Add the remaining 1 teaspoon of cumin or sesame seeds during the last few minutes of kneading.
- First rise: Divide the dough into two equal balls. Let them rest, covered with a clean kitchen towel, for 5 minutes.
- Shape the loaves: Lightly grease a large mixing bowl with oil. Take one dough ball and place it in the bowl. Roll the dough around the inside of the bowl, rotating the bowl as you roll to form a cone shape. Place this cone, wide end down, onto a baking sheet sprinkled with cornmeal. Flatten the cone into a 5-inch disc with a slightly raised center. Repeat with the second ball of dough.
- Second rise: Sprinkle the remaining cumin or sesame seeds over the loaves. Loosely cover the baking sheets with a damp kitchen towel and let the loaves rise in a warm place for 2 hours, or until they have almost doubled in size and a gentle poke with your finger leaves an indentation that slowly springs back.
- Preheat & bake: Preheat oven to 400°F (200°C).
- Score and bake: Using a fork, poke each bread disc 3-4 times. Place the baking sheets in the center of the preheated oven and bake for 12 minutes.
- Lower heat & continue baking: Reduce the oven temperature to 300°F (150°C) and continue baking for 25-30 minutes.
- Broil for browning: Turn the oven to broil. Watch carefully as the bread browns. Flip the bread halfway through broiling to brown both sides evenly.
- Cool: Remove the bread from the oven and let it cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
147 g
Sugar
14g
Fat
19g
Carbs
80g
