Moroccan Ksra Recipe -
Moroccan Ksra Recipe

Moroccan Ksra

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
  • PREP

    2 hrs
  • COOK

    20 mins

    2 hrs 20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2006

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 potatoes the Moroccan way...thanks for this recipe.

Most Helpful Critical Review
Mar 17, 2004

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, so I'll probably not make it again.

Aug 16, 2004

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!

Jan 06, 2003

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.

Jan 06, 2005

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 flour for 1 cup of the white flour in the 2 1/4 cups called for. After I divided the dough into two balls and rolled out 2 pizza like "rounds" I pressed in green olives and black olives then let it rise. Watch it though, the bread bakes really quickly. Later I tried adding sun dried tomatoes in the same way and that was good too.

Oct 02, 2007

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 wheat grain), pour it in the blender, and grind it into dust (couscous=pulverize).lv NO COUSCOUS? Pulverize your southern grits (but that's corn grain).

Feb 08, 2010

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. Great anise taste! I'll be making this again! Thanks for the recipe!

Aug 20, 2009

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


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  • Calories
  • 111 kcal
  • 6%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.6 g
  • 2%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 219 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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