Ah bread, the corner stone of the North-African Diet. It’s true, Moroccans eat bread like none other. It’s made every morning, by most mamas at home and every kid who grew up on the tip of Africa knows that his mom’s bread is the best. I’m no different. However, I do think that my Moroccan bread kicks butt.
You know why? It’s my mom’s recipe. Improved with a touch of Idriss.
A little story about bread and Morocco:
In western North-Africa, bread is a sacred commodity. I remember as a kid, my grandma (God rest her soul) used to tell me to never cut more bread than what I am supposed to eat. She didn’t want me to waste bread, or any food for that matter. And it is understandable, bread solved many problems in the past.
That’s why in morocco, most moms teach their daughters to make bread. Bread turns your house into your home. Plain and simple.
When I was 19, in my first summer vacation in Morocco, I asked my mom to teach me her recipe before I go back to Montréal.
I missed her bread, and the smell that used to fill the house at noon and said to me: “Lunch is almost ready”
What makes Moroccan bread different?
Just like Moroccan cuisine, it is different yet very familiar. Moroccan bread, or at least the recipe I am sharing with you today, is kind of a cross between focaccia and your classic country bread.
Another difference resides in the fact that Moroccan bread does not require hours and hours of rising for it to be ready to bake. Remember, this is made and baked at home almost every day, and North-African women had to have a more practical approach when it comes to making bread.
Therefore, this recipe only requires 45 mins to 1 hour to rise and be ready for the oven.
This dough is close to a bread dough, minus the olive oil. The texture is a little less stretchy because of the presence of semolina.
Take a look,
The end result:
I have to come out and say this: Most of Moroccan bread is much flatter than my own version. And by all means, if that is what you prefer, you are the bread master in your kitchen kingdom.
On the other hand, I believe that for the purpose that Moroccan bread it supposed to serve, which is collecting and sucking up all the sauce that comes with all the fabulous Moroccan dishes, this bread is A1.
Just look at that, I call it the soaker master 5000.
Last week, I shared with you guys for the first time a Moroccan recipe, and the reaction it received was very positive. Thank you for all the love.
Moroccan Bread Recipe
- 3 3/4 Cups Flour all purpose
- 1/4 Cup Semolina any kind will do
- 2 Cups Water warm
- 1 Packet rapid rise yeast
- 2 tsp salt
- 1 tsp sugar
In your stand mixer bowl, add yeast, 1/4 cup of warm water and sugar. Mix and let it rest for 5 minutes or so. This will give the yeast a head start.
Now add your flour, semolina and salt. Set your bowl in your stand mixer an set it to low speed.
Start adding your water gradually. Once the dough forms, increase the speed to high, and let the mixer do it's magic for about 8 minutes.
Take your dough out of the bowl and shape it into a ball. Let it rest for 10 minutes. Now split the dough into two and shape into two balls.
Using the palm of your hand, flatten and shape your dough. You should reach the thickness shown in the picture below. You can flatten it more if you wish. It's up to you. Drizzle some semolina on your dough, make sure it is fully covered in semolina.
Cover and set your dough aside in a warm place and let it rise in a warm place for 45 minutes. You can let rise more if you wish.
Heat up you oven to 350. After 45 minutes to an hour max, it should look good to go. Now take a fork, and dock your dough. This is important because we don't want this bread to rise too much during the baking process.
Bake for 12 to 16 minutes or until golden brown.
Take out, let your bread cool down. And munch !