Name: Moroccan Bread
Cook time: 2 h 20 min
Total time: 2 h 20 min
Cuisine: Africa and Arabic
Ingredients: fine semolina 80 gr; white flour 500 gr; olive oil 1 tbsp; baker’s yeast 1 tbsp; warm water

Ingredients

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Moroccan Bread

80 gr fine semolina
500 gr white flour
1 tbsp olive oil
1 tbsp baker’s yeast
warm water

Video

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Steps

1 / 9

Step 1

In a small bowl, combine the yeast with half a glass of warm water.

1 min

Step 2

In a big bowl, add the flour. Make a well in the centre and add in the salt, olive oil and yeast.

Step 3

Add the warm water and mix until a dough has formed. Transfer to a clean surface and knead until smooth and consistent.

5 min

Step 4

Cover with a damp towel and allow it to rest for 15 minutes.

15 min

Step 5

Once the time is up, knead the dough again for 5 minutes, then divide it into small balls.

5 min

Step 6

Roll out the balls until smooth and sprinkle with semolina. Let it rest covered with the towel, for a further 15 minutes.

15 min

Step 7

Transfer one dough ball to a parchment paper-lined baking sheet. Gently press to flatten until it’s about a 1 cm thick disc (making sure to keep the round shape). Repeat with the remaining dough, keeping the disks between clean kitchen towels to rest.

10 min

Step 8

Allow them to sit for an hour.

1 h

Step 9

Bake in batches for 20-30 minutes at 180°C/360°F, or until the bread is golden.

30 min