Moroccan bread


1 Item(s)

  • Flour 200 g
  • Fine semolina: 140 g
  • Baker’s yeast: 7 g
  • Warm water: 270 ml
  • Salt: ½ teaspoon


Dissolve the yeast and salt in 100 ml warm water, cover and leave to rest for 15 minutes.

Put the flour and semolina in the stainless steel bowl, fit the kneader and the lid, and run the appliance on speed 2.

Gradually add the yeast / warm water mixture, and then add the remaining warm water.

Knead for 15 minutes. The dough should be soft and smooth (the same texture as pizza dough).

Cover the dough with a damp cloth and leave to rest for 1 hour. The dough should double in size.

Push your fist several times into the dough to deflate it.

Form a ball and roll out the dough to 2 cm thick. Cover the dough.

Leave to rise for another one and a half hour.

Preheat the oven to 220°C and prick the top of the bread with a fork.

Bake for 30 minutes, or until the crust is fully golden brown.

This recipe can be made with