Moroccan Ksra

Name: Moroccan Ksra
Yield: Makes 2
Cuisine: Moroccan
Ingredients: 200 ml/7 fl oz/⅞ cup water; sesame seeds, for sprinkling; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; olive oil, for brushing; 7.5 ml/1½ tsp salt; 2.5 ml/½ tsp granulated sugar; 250 g/9 oz/2¼ cups unbleached white bread flour; 75 g/3 oz/¾ cup semolina; 5 ml/1 tsp aniseed

Preparation info

Makes
2

Difficulty
Easy

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

This leavened flatbread is made with semolina and spiced with aniseed. It is the traditional accompaniment to tagine, a spicy Moroccan stew, but is equally good with salad, cheeses or dips. It can be served warm or cold.

Ingredients

200 ml/7 fl oz/⅞ cup water
250 g

Africa
Morocco
Lunch
Vegan
Bread
Mediterranean

Method

Pour the water into the machine pan. Reverse the order in which you add the wet and dry ingredients if necessary. Add the flour, semolina and aniseed, covering the water. Place the salt and sugar in separate corners. Make an indent in the flour; add the yeast. Set the machine to the dough setting; use the basic dough setting if available.
Press Start