Moroccan Ksra

Moroccan Ksra

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"This tasty flat bread is usually made to be eaten with tagine, a spicy Moroccan stew."
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2 h 20 m servings 111 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.


  1. 22 Ratings

Most helpful positive review

This bread was just like the bread I had in Morocco. Soooo good. I used 1 cup of Wheat flour instead of Semolina because I couldnt find it at the store. I ate it with baked chicken and potato...

Most helpful critical review

This was pretty good. Be sure to let your ingredients come to room temp before you use them. I didn't have a bread maker, so I just did it the traditional way. My husband didn't like it, though,...

This bread was just like the bread I had in Morocco. Soooo good. I used 1 cup of Wheat flour instead of Semolina because I couldnt find it at the store. I ate it with baked chicken and potato...

A very nice Moroccan bread recipe for the bread machine. I did however increase my water to 1 cup. 7/8th was just not enough!

This was the best bread recipe I have tried in a long time. Very easy. Very soft texture-I brushed a little olive oil on after I took it out of the oven.Will be making this again and again.

I made this bread during the holidays and it was terrific. I made the following substitutions which made it better I think. 2tsp of anise seed instead of 1tsp. I substituted 1 cup whole wheat...

Seductively tasty, thx :-) CAUTION: Just don't leave the entire bread basket on the table; it'll disappear bef ore the food arrives. NO SEMOLINA FLOUR? Just grab a box of couscous (that's whea...

I did not use the two kinds of flour listed. Instead I used all whole wheat flour, which made 2 cups of it be all that I needed. Because of using a heavier flour, the rising times were longer...

This is one of the best bread recipes I`ve tried. The bread is very soft and delicious with a delicate anise flavor.

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

This was the icing on the cake for the moracan meal I served. It was great, and perfect for soaking up the juices from the Lamb Tagine recipe from this site.

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