Moroccan Bread: Moroccan Bread Recipes

Bread is a Moroccan staple, served at almost every meal. Although bakery bread can be bought in almost every neighbourhood, many Moroccan families still prepare their own bread every morning. Women would knead whole wheat with flour dough in a gasaa – a large, unglazed shallow red clay vessel -, shape it into flattish round loaves and then left to rise only once. Anise seeds or sesame seeds are sometimes sprinkled over to the top to flavour the bread. The loaves are then sent to the local bakery or communal oven to bake.

Moroccan bread is spicy, heavy textured and highly absorbent; making it ideal for dipping into soups, the savoury sauces of tagine and even a spoonful of jam and butter. The round, flattish loaves are simple enough and don’t take long to make; so it’s well worth the trouble to make this traditional bread you’re planning on serving Moroccan food.

Besides the traditional Moroccan breadkhobz or kesra, you can try the crusty Marrakech breadkhobz bishemar, with a blend of spices and herbs and a taste very much like pizza crust.