This is the recipe for the wonderful crisp and delicious Moroccan bread, whose ingredients are white flour, eggs and yeast, which accelerates its cohesive texture.This is the recipe for the wonderful crisp and delicious Moroccan bread, whose ingred...
80 gr fine semolina
500 gr white flour
1 tbsp olive oil
1 tbsp baker’s yeast
Keep cooking the same
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In a small bowl, combine the yeast with half a glass of warm water.
In a big bowl, add the flour. Make a well in the centre and add in the salt, olive oil and yeast.
Add the warm water and mix until a dough has formed. Transfer to a clean surface and knead until smooth and consistent.
Cover with a damp towel and allow it to rest for 15 minutes.
Once the time is up, knead the dough again for 5 minutes, then divide it into small balls.
Roll out the balls until smooth and sprinkle with semolina. Let it rest covered with the towel, for a further 15 minutes.
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.
Allow them to sit for an hour.
Bake in batches for 20-30 minutes at 180°C/360°F, or until the bread is golden.
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