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Moroccan Ksra

SUBMITTED BY: Karen Kumar

"This tasty flat bread is usually made to be eaten with tagine, a spicy Moroccan stew."

RECIPE RATING:

Read Reviews (12)

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PREP TIME	2 Hrs
COOK TIME	20 Min
READY IN	2 Hrs 20 Min
Original recipe yield 2 loaves

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

7/8 cup water
2 1/4 cups bread flour
3/4 cup semolina flour
1 teaspoon anise seed
1 1/2 teaspoons salt
1/2 teaspoon white sugar
2 teaspoons active dry yeast
1 tablespoon olive oil
1 tablespoon sesame seeds (optional)

DIRECTIONS

Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press Start. Do not put the olive oil or sesame seeds in.
When the dough cylce signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.
Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.

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REVIEWS

Reviewed on Aug. 27, 2006 by jsmith

This bread was just like the bread I had in Morocco. Soooo good. I used 1 cup of Wheat flour... MORE

Reviewed on Aug. 16, 2004 by UMIMAN

A very nice Moroccan bread recipe for the bread machine. I did however increase my water to 1... MORE

Reviewed on Jan. 6, 2003 by melissa

This was the best bread recipe I have tried in a long time. Very easy. Very soft texture-I... MORE

Reviewed on Jan. 6, 2005 by ARTIESKEETER

I made this bread during the holidays and it was terrific. I made the following substitutions... MORE

Reviewed on Oct. 2, 2007 by Greek Lover Boy

Seductively tasty, thx :-) CAUTION: Just don't leave the entire bread basket on the table;... MORE

Reviewed on Mar. 4, 2006 by tootle

fabulous, its perfect- does anyone know how to prepare baghrair Also I increased a little bit... MORE

Reviewed on Apr. 9, 2003 by SELLI

Crispy crust and very tasty MORE

Reviewed on Mar. 17, 2004 by auntmisbehavin

This was pretty good. Be sure to let your ingredients come to room temp before you use them. I... MORE

Reviewed on Nov. 21, 2003 by k. treat

Thank you Karen! MORE

Reviewed on Jun. 24, 2008 by Iflagg

I have made several batches and it turns out perfect every time. I have to keep making it... MORE

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