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Moroccan Ksra

Rated as 4.32 out of 5 Stars
137

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

2 h 20 m servings 111
Original recipe yields 16 servings (2 loaves)

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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


Per Serving: 111 calories; 1.6 20.2 3.6 0 219 Full nutrition

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Reviews

Read all reviews 20
  1. 22 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 potato...

Most helpful critical review

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,...

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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 potato...

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!

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.

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...

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 whea...

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...

This is one of the best bread recipes I`ve tried. The bread is very soft and delicious with a delicate anise flavor.

I have made several batches and it turns out perfect every time. I have to keep making it because it disappears quickly.

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.