Ingredients for K Sra Moroccan Bread Morocco North Africa
- Active Dry Yeast
- 1 cup warm water (105-115°F)
- All Purpose Flour
- 1 teaspoon salt
- Anise Seed
- 1 tablespoon sesame seeds
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How to Make K Sra Moroccan Bread Morocco North Africa
- In a small bowl, activate the yeast: Combine 1 teaspoon of active dry yeast with 1/2 cup of warm water (105-115°F). Let stand for 5-10 minutes until foamy.
- In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon anise seeds, and 1 tablespoon sesame seeds.
- Gradually pour in the yeast mixture, stirring until combined. Add another 1/2 cup of warm water and continue mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add a little more flour if needed to prevent sticking.
- Shape the dough into a ball, then flatten it into a 6-inch wide disk, about 1-inch thick. Place it on a lightly floured baking sheet.
- Let the dough rise in a warm place for 1.5 hours, or until doubled in size.
- Preheat your oven to 400°F (200°C) 15 minutes before the dough is finished rising.
- Bake the bread for 45-50 minutes, or until golden brown and the bottom sounds hollow when tapped.
- Remove the bread from the oven and let it cool slightly on a wire rack before serving warm or at room temperature. Freezes well!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
0g
Carbs
10g
