Since I'm still on the Moroccan theme, I made some Moroccan Ksra. I'm going to start with saying my husband loved, loved, loved this bread. I served it warm right from the oven. I thought this yeast bread was very easy to make. It took about an hour from when I started to make it and when I served it. I always like homemade bread so I think this is a nice addition to my repertoire of breads. I did substitute the aniseed for fennel seed. I couldn't foresee a large demand of recipe to use aniseed in the future.
Moroccan Ksra
7 oz. warm water (110 degrees F)
1 package (1/4 oz.) dry yeast
1/2 tsp sugar
2 1/4 cups white bread flour, a little additional for the surface
3/4 cups semolina flour
1 tsp fennel seed
1 1/2 tsp salt
olive oil, for brushing
sesame seeds, for sprinkling
Directions:
One year ago...................................................I made Blueberry Galette.
Two years ago.................................................I made Chewy Brownies.
Three years ago...............................................I made Apple-Cinnamon Loaves.
Did you already know......................................
-Ksra bread is usually served at midday.
-It is similar to the Indian Naan bread.
-Ksra is sold by street venders in Morocco.
Moroccan Ksra
7 oz. warm water (110 degrees F)
1 package (1/4 oz.) dry yeast
1/2 tsp sugar
2 1/4 cups white bread flour, a little additional for the surface
3/4 cups semolina flour
1 tsp fennel seed
1 1/2 tsp salt
olive oil, for brushing
sesame seeds, for sprinkling
Directions:
- Line two baking sheets with parchment paper. Set aside.
- In a large cup, combine the warm water with the yeast and sugar. Allow to proof for 5 minutes.
- Combine the bread flour, semolina flour, fennel seed, and salt.
- Add the water yeast mixture to the flour.
- Mix until the dough comes together and forms a ball.
- Half the dough and place the dough onto a lightly floured surface.
- Shape the two halves into flatten thick discs.
- Place the discs onto the two baking sheets.
- Cover the two discs with plastic wrap which had been oiled with nonstick baking spray.
- Allow the dough to rise for 30 minutes.
- Preheat oven to 400 degrees F.
- Brush each discs with olive oil and sprinkle with the sesame seeds.
- Bake the discs for 20 minutes or until the bread is golden and sound hollow when tapped underneath.
One year ago...................................................I made Blueberry Galette.
Two years ago.................................................I made Chewy Brownies.
Three years ago...............................................I made Apple-Cinnamon Loaves.
Did you already know......................................
-Ksra bread is usually served at midday.
-It is similar to the Indian Naan bread.
-Ksra is sold by street venders in Morocco.