Kesra - Moroccan Bread
Oven-baked cornmeal and sesame seeds. It's finished with tbs cornmeal.
45 min · Serves 2 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 30 min · 45 min total
- medium
- 1
In a small bowl, mix the yeast with 1/4 cup warm water. Stir in the sugar. Set aside until the mixture starts to bubble (10-15 minutes).
- 2
In a mixer with a dough hook, mix the flour, 1/3 cup cornmeal, and salt. (Or sift together.) Make a well in the center and pour in the yeast mixture and melted butter. Knead, gradually adding the remaining 2 cups water as needed until the dough is smooth and elastic to the touch (8 to 10 minutes).
- 3
Grease two baking sheets and dust them with the 1 Tbs cornmeal. Separate dough into 2 balls of equal size and set each ball on a baking sheet. Press them into circles 8 inches in diameter. Sprinkle 1 tsp of sesame seeds over each loaf, gently pressing them into the dough. Cover the dough with a towel and set aside in a warm place until doubled (about 1 hour. Can take longer).
- 4
Preheat oven to 425 degrees F. Prick the top of each kesra with the tines of a fork. Bake for 10 minutes. Lower the heat to 375 and bake until crusty and golden, 15 to 20 minutes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
