Kesra

Name: Kesra
Yield: Makes Two Round Loaves
Cuisine: Moroccan
Ingredients: scant 5 ml/1 tsp sugar; 30 ml/2 tbsp melted butter; sunflower or vegetable oil; 2.5 ml/½ tsp dried active yeast; sesame seeds, to sprinkle; 600 ml/1 pint/2½ cups lukewarm water; 5 ml/1 tsp salt; 450 g/1 lb/4 cups unbleached strong white bread flour; 75 g/3 oz/¾ cup cornmeal

Preparation info

Makes
Two
Round Loaves

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Flat aromatic rounds of bread are eaten throughout the Middle East, both to scoop up the soupy stews, as well as for their own goodness. This is a Moroccan Version.

Ingredients

sunflower or vegetable oil
75 g/3 oz/¾ cup <

Africa
Morocco
Breakfast
Vegetarian
Bread
Mediterranean

Method

Lightly oil two baking sheets and dust them with 15 ml/1 tbsp of the cornmeal. In a small bowl, dissolve the yeast and sugar in about 50