RCI-BR.001.0139.001
Kesra — Moroccan Bread
This are the instructions for using a mixer and dough hook to knead the dough. But you can adapt this easily to using a bread machine to do your kneading. I know — I used to use a bread machine to do most of my kneading. You can also hand knead.
Prep10 min
Cook35 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- warm (105 - 115 F) water for the yeast1/4 cup
- Plus 2 cups warm water1 unit
- 1 tsp
- 4 cups
- 1/3 cup
- Plus 1 Tbs cornmeal for dusting1 unit
- 2 tsp
- Tbs unsalted butter2 unitmelted
- 2 tsp
Method
1
Dissolve the active dry yeast and sugar in 1/4 cup warm water (105-115°F), then let stand for 5 minutes until foamy.
2
Combine the all-purpose flour, 1/3 cup cornmeal, and salt in a large bowl.
3
Create a well in the center of the dry ingredients and pour in the yeast mixture and 2 cups warm water.
4
Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
9 minutes
5
Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
60 minutes
6
Preheat the oven to 400°F and dust a baking sheet with 1 tablespoon cornmeal.
7
Punch down the dough and divide it into 4 equal pieces, then shape each into a round flatbread about 1/2 inch thick.
8
Place the shaped flatbreads on the prepared baking sheet and brush with melted butter.
9
Sprinkle 1/2 teaspoon sesame seeds over each flatbread, then bake for 25-30 minutes until golden brown.
28 minutes