Homemade Moroccan Round Flatbread

Be the first to rate

(No Ratings Yet)

Loading...

A classic round Moroccan bread with a golden, lightly crisp crust and a soft, slightly chewy crumb made with semolina for a subtly nutty flavor. It is the everyday bread served alongside tagines, salads, and spreads, perfect for tearing and scooping up savory juices.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 5 gFat
• 0.8 gSaturated Fat
• 51 gCarbs
• 3 gFiber
• 1 gSugar
• 8 gProtein
• 490 mgSodium
• 80 mgPotassium
• 20 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) all-purpose flour
• 1 cup (140 g) fine semolina
• 1 1/4 cups (300 ml) warm water, about 105°F (40°C)
• 2 1/4 tsp (7 g) active dry yeast (1 packet)
• 1 tsp granulated sugar
• 1 1/2 tsp fine sea salt
• 2 tbsp olive oil

For topping (optional)

• 1 tbsp sesame seeds
• 1 tsp anise seeds or cumin seeds

Directions

1. In a small bowl, stir the warm water, yeast, and sugar together; let stand 5 to 10 minutes until foamy and fragrant.
2. In a large bowl, whisk the flour, semolina, and salt to combine, then make a well in the center.
3. Pour the yeast mixture and olive oil into the well and stir with a wooden spoon until a shaggy dough comes together.
4. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, soft, and slightly springy.
5. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 to 1 1/2 hours until nearly doubled in size.
6. Punch the dough down, then shape it into a round disc about 8 inches (20 cm) wide and 1 inch thick, smoothing the surface with your hands.
7. Transfer the disc to a parchment-lined baking sheet or a preheated baking stone, cover loosely, and let rest 20 minutes to puff slightly.
8. Sprinkle with sesame seeds and anise or cumin, gently pressing them in, then score a shallow crosshatch or radial pattern across the top with a sharp knife.
9. Bake in a preheated 475°F (245°C) oven for 15 to 18 minutes until deeply golden and hollow-sounding when tapped on the bottom.
10. Cool on a wire rack for at least 10 minutes before tearing into pieces and serving warm.

Cook’s Notes

• Use fine semolina rather than coarse for a softer crumb; coarse semolina gives a more rustic, grainier texture.
• Add a small oven-safe dish of water to the oven when baking to create steam, which yields a crispier, blistered crust.
• For an even more traditional flavor, brush the shaped loaf lightly with olive oil before baking.
• The loaf is ready when it sounds hollow when tapped on the underside and the bottom is lightly browned.
• Best enjoyed the day it is baked; rewarm split pieces briefly on a dry skillet for a few seconds per side to refresh the crust.

You might also like

African

Moroccan Vegetarian Lentil and Chickpea Harira Soup

African

Moroccan Coconut Cookies

African

Moroccan Kefta Tagine with Spiced Tomato Sauce and Baked Eggs

African

Moroccan Flaky Layered Round Bread (Classic Meloui)