Moroccan Bread

Usually made of unbleached flour or strong (hard) flour – with sometimes a little barley flour or cornmeal added – Moroccan bread stays fresh for 24 hours. In the country, cooks often make bread completely of barley flour or cornmeal, or a mixture of two or three flours. Always round and flat in shape, the loaves are crisp crusted and golden in colour.

This recipe makes 2 flat round loaves with enough dough ‘starter’ left over for the next baking.