Moroccan Bread
Transport your taste buds to the bustling markets of North Africa with this authentic Moroccan Bread recipe, a staple of Moroccan cuisine. Made with a delightful blend of all-purpose flour and semolina, this golden, crusty bread boasts a soft and tender interior, perfect for scooping up flavorful tagines or enjoying with a drizzle of olive oil. The dough is infused with a touch of sugar for subtle sweetness and olive oil for depth, then lightly dusted with semolina flour for a rustic finish. Using simple ingredients and traditional kneading and rising techniques, this recipe yields two beautifully textured loaves that are both visually stunning and utterly delicious. Whether served warm or at room temperature, Moroccan Bread is an irresistible accompaniment to any meal, offering a slice of Moroccan tradition with every bite.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 100 grams semolina flour
- 10 grams granulated sugar
- 10 grams salt
- 7 grams dry yeast
- 300 ml warm water
- 2 tablespoons olive oil
- 50 grams additional semolina flour (for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour, semolina flour, sugar, salt, and dry yeast. Mix well to evenly distribute the dry ingredients.
Gradually add the warm water and olive oil to the dry mixture. Stir with a wooden spoon or mix with your hand until a dough starts to form.
Transfer the dough to a clean, lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rest in a warm place for 1 hour, or until it doubles in size.
Once the dough has risen, punch it down to release the air. Divide the dough into two equal portions and shape each into a round, flat disk about 1 inch thick.
Sprinkle a clean cloth or parchment paper with semolina flour and place the dough disks on it. Cover with the towel again and allow them to rise for another 30 minutes.
Preheat your oven to 220°C (430°F). Place a baking sheet or pizza stone in the oven to heat up.
After the second rise, dust the tops of the dough disks with more semolina flour. Carefully transfer the dough to the preheated baking sheet or stone.
Bake for 20–25 minutes until the loaves are golden brown and sound hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before serving. Enjoy warm or at room temperature with your favorite tagine or dip.
Nutrition Facts
Calories |
2491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3948 mg | 172% | |
| Total Carbohydrate | 466.4 g | 170% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 11.5 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 863 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
