Moroccan Ksra is a traditional bread recipe from Morocco that is made with semolina flour. It has a soft and chewy texture and is perfect for serving with tagines, stews, and soups. This recipe will guide you through the process of making this delicious bread from scratch. With simple ingredients and easy steps, you can enjoy the authentic taste of Morocco in your own kitchen.
Ingredients
- 3 1/2 cups semolina flour
- 1 1/2 cups water
- 1 tablespoon active dry yeast
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- Additional olive oil, for greasing
Directions
- In a small bowl, combine the water, yeast, and sugar. Let it sit for 5 minutes until the mixture becomes frothy.
- In a large mixing bowl, add the semolina flour and salt. Mix well.
- Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil. Stir with a spoon until the dough comes together.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
- Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm place for about 30 minutes or until doubled in size.
- Preheat your oven to 425°F (220°C) and place an empty baking sheet on the center rack.
- Punch down the dough to release the air and divide it into 6 equal portions. Shape each portion into a round ball and flatten it into a disk.
- Using a rolling pin, roll each disk into a circle about 1/4-inch thick.
- Carefully transfer the rolled dough onto the preheated baking sheet and bake for 12-15 minutes until lightly golden brown.
- Remove the bread from the oven and let it cool on a wire rack before serving.
- Serve the Moroccan Ksra with your favorite dishes, such as tagines, stews, or soups.
