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Moroccan bread


Moroccan bread

Bread is a very important element in Moroccan food, both inside and outside national borders. It is usually present at every meal and inevitably accompanies some dishes like tajine. It is with the bread that the guests draw on the plate where these stews of meat and vegetables are served, a single plate placed in the middle of the table. Homemade bread is, a traditional, authentic, nourishing, and good food; it allows for a complete sharing of the meal within the family and it unites Moroccan migrant women through a common practice that participates in their mobility.


Just a small clarification, for bread, normally we do not measure anything, we put the basic ingredients in the eye and it's always good! But here I tried to measure precise quantities.


(for measurements, I used a 45 cl bowl)

-1 bowl of flour

- 1 bowl of fine semolina

- 1/2 liter of warm water.

- 1 small cube of 25 g of baker's yeast

-1 teaspoon salt (taste the dough while kneading add salt as you like!)

- 4 tbsp sunflower oil


In a big dish (I use gassaa, it's a great dish here in Morocco!) But we can also work directly on a worktop or even a clean table of course ... so, in a gassaa, we put the flour, semolina, oil, salt on the side and make a well in the center in which we will put the yeast crumbled. Pour some water on top to dilute it.

Start kneading first with one hand (the left hand is used to pour the water!). We must slowly pour the water, gradually to get a dough that will knead energetically for a few minutes (once the dough is formed, it uses both hands!).

You have to go with the palm of your hands to knead. You can also use your fists for good kneading.
You have to sprinkle the dough with water and incorporate it with your fists. Fold the dough, knead with fists, and so on until there is no more water.

Spray again the paste of water and it is incorporated by strongly pressing on it with the fists and folding and folding each time the dough.

Continue to finish all the water! Especially go slowly, do not pour too much water at a time!
The kneading will last about 15 minutes.

As soon as the dough becomes smooth under our hands, supple, elastic, and slightly sticky, we can stop the kneading.

Another tip, we know if the dough is well kneaded to the noise it makes: "clack" "clack", noise that reminds one that is made with chewing gum, you know? lol!

When the dough is sufficiently kneaded, it is brushed with a little oil so that it does not dry and crackles and it is covered with a transparent film and a warm cloth. Let rise for about 1 hour. Me to accelerate a little lifting of the dough I cover the gassaa with a very large plastic pocket that does not touch the dough of course!

Once the dough is up, we form pancakes, round loaves of the size you want!
Sprinkle the work surface with a mixture of flour and fine semolina, then take a piece of dough, coat with flour and semolina to form a ball (and to avoid that sticks to the fingers), and form the cake, the bread round.
Place the cake on a clean napkin sprinkled with flour/semolina and lightly recap the top to get a perfect round. Sprinkle with fine semolina and do the same with all the remaining dough.
In the end, cover the bread patties with a clean towel and a small blanket and allow them to rise again ...
Cook the bread in a hot oven. The hardest is to pour it into the round baking dish. There, you have to get used to it! The bread is so soft, that if we do not put it quickly, with a quick and sure gesture, we risk spoiling it a little!

It is necessary to raise one side of the napkin and to reverse the cake of bread on the left hand then very quickly to pass the other hand under it and to quickly put the bread on the plate of the oven. To prick from all sides with a fork  Heat the oven and bake at 392 ° F. Monitor the cooking!

Here is a small overview of the crumb, closer!

This bread is the ideal accompaniment to a good tajine or any Moroccan dish!

Enjoy your meal!

to know more about Moroccan bread please visit:

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