Easy recipe for Moroccan Bread may surprise you with its taste and versatility! It can be munched on and used in your next sandwich, too. Families in Morocco use it as an everyday option for meals and also as a substitute for crackers and chips.
Sesame seeds or oatmeal can be used to decorate the top of each flat bread. Try it to discover more of cultures and cuisines of people who live around you and even in your communities.
Moroccan Bread Recipe
Here’s yet another Moroccan dish you may be interested it to try in your own kitchen – Moroccan Beef Tagine with Fennel and Artichoke Bottoms. Meat can be left out and plenty of vegetables can be used instead. Cabbage is one of my favorite vegetables to use in this meat-lover’s dish.
- 2 cup Whole Wheat Flour
- 1 cup All-Purpose Flour
- 2 Tbsp Dry Yeast
- 1 Tbsp Salt
- 1 tsp Sugar or Coconut sugar
- 2 Tbsp Butter
- 2 Tbsp Dry Milk (you can omit it)
- Warm Water to bind all ingredients together
- 1 cup of Oatmeal for topping
- 1. In a big bowl mix all ingredients, including butter, with each other.
- 2. Use warm water to bind this mixture into a consistency of a dough. It should not be liquidy!
- 3. Leave the dough to rest and rise, about 15 minutes.
- 4. Form dough balls of a desired size and place them on a tray to rise, about 15-30 minutes.
- 5. With a roller or using the palm of your hand, flatten each dough ball into a pancake. Use flour as needed to prevent the sticking. Sprinkle with oatmeal as decoration.
- 6. Use parchment paper on a baking sheet. Place dough pancakes onto the baking sheet or baking mats.
- 7. Bake at 400F until the bread will be of golden color.
- Depending on how quickly the yeast rises, the cooking time will be anywhere from 1 hr to 1hr 15 mins.
- I allow the dough to rise at least once. If you are short for time, you can bake with 1 rising. But if you want the bread to be fluffier, then allow the dough to rise at least twice.