This tasty flat bread is usually made to be eaten with tagine, a spiced Moroccan stew.

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Recipe Summary

prep:
2 hrs
cook:
20 mins
total:
2 hrs 20 mins
Servings:
16
Yield:
2 loaves
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press Start. Do not put the olive oil or sesame seeds in.

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  • When the dough cycle signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.

  • Preheat the oven to 400 degrees F (200 degrees C). Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.

  • Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.

Nutrition Facts

83 calories; protein 2.6g; carbohydrates 14.5g; fat 1.5g; sodium 219.1mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/28/2006
This bread was just like the bread I had in Morocco. Soooo good. I used 1 cup of Wheat flour instead of Semolina because I couldnt find it at the store. I ate it with baked chicken and potatoes the Moroccan way...thanks for this recipe. Read More
(21)

Most helpful critical review

Rating: 3 stars
03/17/2004
This was pretty good. Be sure to let your ingredients come to room temp before you use them. I didn't have a bread maker so I just did it the traditional way. My husband didn't like it though so I'll probably not make it again. Read More
(3)
22 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
08/27/2006
This bread was just like the bread I had in Morocco. Soooo good. I used 1 cup of Wheat flour instead of Semolina because I couldnt find it at the store. I ate it with baked chicken and potatoes the Moroccan way...thanks for this recipe. Read More
(21)
Rating: 5 stars
08/16/2004
A very nice Moroccan bread recipe for the bread machine. I did however increase my water to 1 cup. 7/8th was just not enough! Read More
(20)
Rating: 5 stars
01/06/2003
This was the best bread recipe I have tried in a long time. Very easy. Very soft texture-I brushed a little olive oil on after I took it out of the oven.Will be making this again and again. Read More
(15)
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Rating: 5 stars
01/06/2005
I made this bread during the holidays and it was terrific. I made the following substitutions which made it better I think. 2tsp of anise seed instead of 1tsp. I substituted 1 cup whole wheat flour for 1 cup of the white flour in the 2 1/4 cups called for. After I divided the dough into two balls and rolled out 2 pizza like "rounds" I pressed in green olives and black olives then let it rise. Watch it though the bread bakes really quickly. Later I tried adding sun dried tomatoes in the same way and that was good too. Read More
(12)
Rating: 5 stars
10/02/2007
Seductively tasty thx:-) CAUTION: Just don't leave the entire bread basket on the table; it'll disappear bef ore the food arrives. NO SEMOLINA FLOUR? Just grab a box of couscous (that's wheat grain) pour it in the blender and grind it into dust (couscous=pulverize).lv NO COUSCOUS? Pulverize your southern grits (but that's corn grain). Read More
(11)
Rating: 5 stars
02/08/2010
I did not use the two kinds of flour listed. Instead I used all whole wheat flour which made 2 cups of it be all that I needed. Because of using a heavier flour the rising times were longer. Great anise taste! I'll be making this again! Thanks for the recipe! Read More
(7)
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Rating: 5 stars
02/24/2008
This was the icing on the cake for the moracan meal I served. It was great and perfect for soaking up the juices from the Lamb Tagine recipe from this site. Read More
(5)
Rating: 5 stars
08/20/2009
This is one of the best bread recipes I ve tried. The bread is very soft and delicious with a delicate anise flavor. Read More
(5)
Rating: 5 stars
06/24/2008
I have made several batches and it turns out perfect every time. I have to keep making it because it disappears quickly. Read More
(5)
Rating: 3 stars
03/17/2004
This was pretty good. Be sure to let your ingredients come to room temp before you use them. I didn't have a bread maker so I just did it the traditional way. My husband didn't like it though so I'll probably not make it again. Read More
(3)
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