Moroccan Bread: Moroccan Bread Recipe

Moroccan bread, kesra or khobz, is chewy, soft-crusted and highly absorbent – making it ideal for dipping into tagines, stews and soups. This recipe uses coarse grains instead of refined white flour in keeping with this traditional classic. The finished result and the smell of fresh bread in the kitchen are nothing short of divine.

Makes 2 15cm (6) loaves

500g (18 oz) unbleached flour
150g (5 ¼ oz) whole-wheat flour
cornmeal
18g (¼ oz) active dry yeast
1 teaspoon granulated sugar
2 teaspoon salt
8 tablespoons lukewarm milk
1 teaspoon sesame seeds
1 tablespoon aniseed

Dissolve the yeast in a small amount of lukewarm water and leave until it starts to bubble and doubles in volume. Meanwhile, mix the salt and flours in a large mixing bowl.

Make a well in the middle and pour in the yeast mixture with the milk and some lukewarm water. Start to work all the flour in, mixing well and start to knead the dough. Only add enough water to make a firm dough. Knead well, pushing outward with clinched fists, until the dough is smooth and has a good elasticity. During the last part of the kneading, add the spices. When the dough is smooth and elastic divide into two balls. Dust with semolina, and cover with a dry tea towel and set aside in a warm place to rise until the ball doubles in size.

Now flatten the dough into discs about 12.5 cm (5”) in diameter and about 2cm in thickness. Prick them with a fork a few times around the sides. Bake in a 200C oven until golden brown – which should take 30 to 40 minutes. When done, the bread will sound hollow when tapped at the bottom.

Remove and let cool. Cut into wedges before serving.