Moroccan Bread

As far as I’m concerned, the best Moroccan bread is light and fluffy on the inside, with a fairly crisp crust coated in polenta and studded with sesame seeds. It’s somewhere in between a flatbread and a yeasted bread, the perfect bread for mopping up a sweet, rich tagine, or alongside any Moroccan dish.

Finished Moroccan bread
Finished Moroccan bread

I’ve played around with a few different recipes, so, whilst this probably isn’t the most authentic Moroccan bread recipe out there, it’s definitely the one I’m the most happy with. It only has one bulk ferment/proof, and rises mainly in the oven whilst baking.

Moroccan bread with cucumber and olive salad, and beef and apple tagine

Moroccan Bread makes one large flatbread

  • 7g instant yeast
  • 190g lukewarm water
  • 65g lukewarm milk
  • 200g strong white bread flour
  • 100g wholemeal flour
  • 6g salt
  • 1tbsp polenta
  • 2 tbsp sesame seeds, toasted
  1. Mix together the yeast, flours, salt and the liquids. Combine and autolyse for 20 minutes. The autolyse is optional, but makes the kneading easier.
  2. Knead for 8-10 minutes until soft and springy.
  3. Gather the dough into a ball and roll around in the polenta. Flatten to a disc, mist top with water or brush with extra milk, and cover in sesame seeds.
  4. Proof for one hour, or until the dough is lightly risen. Preheat oven to 220°C.
  5. Slash the bread in a couple of places and bake for 15 minutes, until golden brown.
  6. Cool on a wire rack for half an hour before serving.
Flattened to a disc, the dough will rise for around an hour.
The open crumb is a result of the wet dough
The open crumb is a result of the wet dough

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