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.
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 makes one large flatbread
7g instant yeast
190g lukewarm water
65g lukewarm milk
200g strong white bread flour
100g wholemeal flour
2 tbsp sesame seeds, toasted
Mix together the yeast, flours, salt and the liquids. Combine and autolyse for 20 minutes. The autolyse is optional, but makes the kneading easier.
For a few weeks we have planned to have a Greek meze for a dinner, and managed to not get around to it until yesterday – but it was definitely worth the wait. I visited Greece a lot with my family when I was younger, and flavours like tzatziki, lamb, dried mint, oregano and fresh cucumber and tomato salads always make me a little nostalgic. And what would a Greek meze be without pita bread?
Used to scoop up tzatziki, melitzanosalata, and taramasalata, or wrapped around succulent, spiced lamb in a gyros, Greek pita bread is a pretty big leap away from the flat, dry and tasteless ovals that now dominate supermarkets and “health food” cafés. I have tried a number of recipes for pita bread with mixed success- often the recipe has been oversimplified and misses key factors like the use of oil or the high temperatures needed to bake. Finally, however, I believe that I have got as close to those traditional pitas as I can get. Measurements are in grams and teaspoons as it is quite difficult to measure out 3.5g of salt without electronic scales.
Pita breads makes 4
225g strong white flour
1/2 tsp salt
1 tsp instant yeast
15g extra virgin olive oil
150g water at room temperature
additional extra virgin olive oil
Combine the dough ingredients in a bowl. Mix until all of the ingredients are incorporated.
Tip the dough out onto an oiled work surface and knead for 12-15 minutes. The dough will be very sticky at first, but persevere and it will become smooth, slightly tacky, and very elastic.
Rest the dough in a well oiled bowl for about 90 minutes, until doubled.
Tip the dough out onto an oiled surface, divide into four, and shape into rounds. Flatten the balls into discs, and place on an oiled plate or tray. Cover with cling film and refrigerate until needed. They will keep refrigerated for up to 2 days.
Preheat the oven to max. If you have one, place a baking stone or pizza stone on the middle shelf, if you do not, place an upturned baking tray on the shelf.
One at a time, take a disc from the fridge and roll it out to about 1/2cm thick on an oiled work surface. Each disc will be about 7-8 inch in diameter. Open the oven door, lift the disc from the bench, and toss it straight onto the stone or baking tray. Reduce the oven heat to 240°C and bake until it has puffed up and started to brown slightly – about 4-5 minutes in my oven. If necessary, flip over and bake for a minute. Remove the oven and cover with a tea towel. Repeat with the remaining pita breads.
Obviously a pita bread is only as good as what you put in it, and these would not have been anywhere near as delicious were it not for the other parts of the meze. The recipe for the keftedes (meatballs) came from Tessa Kiros’ Falling Cloudberries. They include apple and dried mint, and were extremely moist and delicately flavoured. The tzatziki is my own recipe, based on the memories of a thousand other bowls of the yoghurt dip. The most important thin I have found making it in Australia is to make your own yoghurt or strain a natural yoghurt like Chobani to get the consistency right. The melitzanosalata (eggplant dip) recipe came from an unassuming book of Greek recipes and hinges on the smoky, baked eggplant.