Moroccan Bread

Time

Prep 140 min · Cook 40 min · 180 min total

Difficulty

hard

1. 1

   Soften the yeast in 1 tbsp sugared lukewarm water. Let stand a few minutes, then stir and set in a warm place until the yeast froths up.

2. 2

   Meanwhile, mix the flours and salt together. Stir the yeast into the flour, then add the milk and enough lukewarm water to form a stiff dough.

3. 3

   Add no more than 1/4 cup water at a time until you can see the dough coming together. To knead by hand, turn the dough out onto a board and knead hard, adding water if necessary.

4. 4

   Knead for 10-15 minutes until smooth and elastic. Towards the end, add the spices. Split into two balls and let stand 5 minutes.

5. 5

   Meanwhile, lightly grease a mixing bowl. Transfer the first ball of dough into the greased bowl and form a cone shape by holding the dough in one hand and rotating it against the side of the bowl.

6. 6

   Turn out onto a baking sheet that has been sprinkled with cornmeal. Flatten the cone with the palm of your hand to make a disc that is about 5-6 inches across and slightly raised in the centre.

7. 7

   Repeat with the second dough ball. Cover with a damp towel and let rise. Preheat the oven to 200 C or 400°F.

8. 8

   Using a fork, prick the bread around the sides 3-4 times. Bake on the centre shelf of the oven for 12 minutes, then lower the heat to 150 C or 300 F and bake 30-40 minutes more.

9. 9

   Remove and let cool. Cut into wedges when you're ready to serve.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.