Recipe By SHECOOKS2
Rating
Published Jun 24th
Moroccan Ksra
Prep 2h Cook 20m Additional - Ready In 2h 20m
Servings 2 loaves Calories 82.7

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

Recipe Ingredients

  • ⅓ cup water
  • 2 ¼ cups bread flour
  • ¾ cup semolina flour
  • 1 teaspoon anise seed
  • 1 ½ teaspoons salt
  • ½ teaspoon white sugar
  • 2 teaspoons active dry yeast
  • 1 tablespoon olive oil
  • 1 tablespoon sesame seeds

Cooking Directions

  1. 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. 2 When the dough cycle 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. 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. 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.

Nutrition Facts

  • Calories 82.7
  • Carbohydrate 14.5 g
  • Fat 1.5 g
  • Fiber 0.7 g
  • Protein 2.6 g
  • Saturated Fat 0.2 g
  • Sodium 219.1 mg
  • Sugar 0.2 g

Reviews

  1. 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!
  2. This is one of the best bread recipes I ve tried. The bread is very soft and delicious with a delicate anise flavor.
  3. I have made several batches and it turns out perfect every time. I have to keep making it because it disappears quickly.
  4. 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.
  5. 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).
  6. 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.
  7. 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 - Read more ...
  8. 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!
  9. 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.
  10. 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.