"This tasty flat bread is usually made to be eaten with tagine, a spicy Moroccan stew." — SHECOOKS2
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2 1/4 cups
1 1/2 teaspoons
active dry yeast
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.
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.
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.
Seductively tasty, thx :-)
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
Pulverize your southern grits (but that's corn grain).
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.
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!
I have made several batches and it turns out perfect every time. I have to keep making it because it disappears quickly.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 111
** Calories from Fat: 14
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Tastes and looks just like wheat bread!