Monday, August 17, 2009

Moroccan Bread



This is a recipe for the basic bread used in Morocco in the same way flatbread is used in the eastern Mediterranean, i.e. to pick up food items, especially from very liquid dishes such as tajines. It's a somewhat trickier technique - you want to get larger pieces that are flatter than the loaf as a whole, so I generally take a piece from the top or bottom. It's also traditional to score it with a cross on the top so it can be easily torn into 4 pieces.

This recipe is based mostly on the one from here

This recipe calls for a bit of wheat flour, but you can make it only with white if you want:
Ingredients:
* 2 cups whole wheat flour (I think it would be better to use less of this, so it's not a 1-2 ratio)
* 2 cups white flour
* 2 teaspoons salt
* 1 tablespoon yeast
* 2 tablespoons vegetable oil
* 1 or 2 tablespoons honey
* 1 1/4 cup warm water
* additional flour for kneading
* Optional: 2 tsp. anise seeds
* Optional: 2 tsp sesame seeds
* cornmeal, semolina , barley grits or oil for the pan (I used cream of wheat, since that's what I had)

Preparation:
1. Proof yeast in water with honey, add to flour sifted with salt. Mix, knead until smooth and elastic.

2. Divide into 2-3 loaves (I did 3). Shape into rounds, let rest 10 minutes until a damn towel.

3. Dust the pan you plan to cook them on with some sort of gritty grain meal. This helps them get the right crusty outside, and keeps them from sticking. I like to get this on both sides personally.

4. Flatten rounds until .25-.5" thick. Let rise until dough springs back when pressed lightly.

5. Bake around 20 minutes at 435, rotating pans. They're done when they sound hollow.

6. To serve, score with a cross shape and break into 4.

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