Moroccan Ksra Recipe in The Bread Kitchen

semolina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

Add a teaspoon of dried yeast to 200 g of warm water and stir well, then leave for 10 minutes for the yeast to activate.

In a bowl, combine 250 g of bread flour, 75 g of semolina, 1 and 1/2 teaspoon of salt, and a teaspoon of lightly crushed anise seed.

Mix the dry ingredients together, then make a well in the center and add the yeast water mixture.

Mix until a slightly sticky dough forms, then turn it out onto a lightly floured surface and knead for about 10 minutes until soft and less sticky.

Place the dough in a lightly greased bowl, cover, and let it rise in a warm place until doubled in size.

Once risen, turn the dough out, knock it back, and divide it into two pieces.

Form each piece into a ball and press it out until it's about 1 cm thick.

Place each piece on a lightly greased baking tray.

Cover the trays with a plastic bag or oiled cloth and leave in a warm place for about 45 minutes to prove.

Brush the tops with olive oil, sprinkle with sesame seeds, and jab a few times with a fork.

Bake in a preheated oven at 180°C (200°C for a normal oven) for about 20 minutes or until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens