Moroccanksrabread Recipes
AUTHENTIC MOROCCAN BREAD
This recipe was modified from Paula Wolfert's cookbook. The barley flour gives the bread a more authentic taste but whole-wheat flour can be substituted.
Provided by FDADELKARIM
Categories Breads
Time 1h10m
Yield 2 6 inch loaves
Number Of Ingredients 9
Steps:
- Add the sugar to 1/4 cup of lukewarm water. Then add the yeast and stir to soften. Let it sit in a warm place until the yeast is bubbly & doubles in volume, roughly 2 minutes.
- Mix the flours & salt in the large mixing bowl. After yeast is ready add it to the flour along with the milk. Add enough lukewarm water to the mixture to form a stiff dough.
- Note:Flours differ in their ability to absorb moisture so no precise amount can be given. Add a small amount at a time. If you have added too much the mixture will be extra sticky and it will be hard to get off your hands. The right consistency should allow the dough to pull easily off your fingers.
- Place the dough onto a lightly floured board & knead hard with closed fists, pushing outward. During the final part of kneading, add 1 tsp of cumin or sesame seeds. It will take between 10-15 minutes to knead the dough thoroughly. You will know it is ready when it achieves a smooth, elastic consistency. (If you are using an electric beater with a dough hook, knead 7-8 minutes on a slow speed.).
- Take the thoroughly kneaded dough & form it into two balls & let it stand for 5 minutes on the board.
- Sprinkle cornmeal onto two baking sheets & place to the side. Then lightly grease a mixing bowl with oil. Transfer the first ball of dough to the bowl. Roll the dough along the sides while rotating bowl with your other hand, this will make the dough into a cone shape.
- Place the dough, wide end down, onto the first baking sheet. Flatten the cone with the palm of your hand to form a disc about 5 inches in diameter with a slightly raised center. Repeat with the second ball. Lightly sprinkle the remaining seeds on top of the bread.
- Cover each disc loosely with a damp towel & let it rise for about 2 hours in a warm place. The dough will be ready when you can gently pole your finger into it & it will not spring back into place.
- Preheat the oven to 400 degrees. Using a fork, poke the bread 3 to 4 times & place in the center shelf of the oven. Bake for 12 minutes, then lower the heat to 300 degrees & make 25-30 minutes more.
- To give the bread a nice brown color, turn the oven on broil. Watch the bread carefully, once it is golden, turn it over to brown the other side. Remove from the oven & let cool.
- Note: When done, the bread will sound hollow when tapped on the bottom.
MOROCCAN BREAD
A recipe from Paula Wolfert's book, Moroccan Cuisine. The bread is very dense, to help soak up all the lovely sauces that come with a tagine. When I was in Morocco we were served all-white bread, but this recipe with a bit of whole-wheat flour works well too.
Provided by Sackville
Categories Breads
Time 3h
Yield 2 loaves bread
Number Of Ingredients 9
Steps:
- Soften the yeast in 1 tbsp sugared lukewarm water.
- Let stand a few minutes, then stir and set in a warm place until the yeast froths up.
- Meanwhile, mix the flours and salt together.
- Stir the yeast into the flour, then add the milk and enough lukewarm water to form a stiff dough.
- The amount of water you need will depend on your particular flour but I need about a cup.
- Add no more than 1/4 cup water at a time until you can see the dough coming together.
- To knead by hand, turn the dough out onto a board and knead hard, adding water if necessary.
- Knead for 10-15 minutes until smooth and elastic.
- I prefer to use an electric beater with a dough hook and this takes 7-8 minutes at a slow speed.
- Towards the end, add the spices.
- Split into two balls and let stand 5 minutes.
- Meanwhile, lightly grease a mixing bowl.
- Transfer the first ball of dough into the greased bowl and form a cone shape by holding the dough in one hand and rotating it against the side of the bowl.
- Turn out onto a baking sheet that has been sprinkled with cornmeal.
- Flatten the cone with the palm of your hand to make a disc that is about 5-6 inches across and slightly raised in the centre.
- Repeat with the second dough ball.
- Cover with a damp towel and let rise.
- Paula says to let it rise 2 hours but I found mine was done in about an hour.
- Preheat the oven to 200 C or 400°F.
- Using a fork, prick the bread around the sides 3-4 times.
- Bake on the centre shelf of the oven for 12 minutes, then lower the heat to 150 C or 300 F and bake 30-40 minutes more.
- Remove and let cool.
- Cut into wedges when you're ready to serve.
Nutrition Facts : Calories 1245.5, Fat 7.2, SaturatedFat 2.2, Cholesterol 8.5, Sodium 2368.8, Carbohydrate 253.7, Fiber 17.9, Sugar 3.1, Protein 41.8
MOROCCAN KSRA
This tasty flat bread is usually made to be eaten with tagine, a spiced Moroccan stew.
Provided by SHECOOKS2
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press Start. Do not put the olive oil or sesame seeds in.
- When the dough cycle signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.
- Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 14.5 g, Fat 1.5 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 219.1 mg, Sugar 0.2 g
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