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Nutrition Facts
Serving Size 1 (199g) Recipe makes 4 servings
Calories 484
Calories from Fat 31		(6%)
Amount Per Serving		%DV
	Total Fat 3.5g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 597mg		24%
Potassium 649mg		18%
Total Carbohydrate 92.8g		30%
	Dietary Fiber 8.7g	34%
	Sugars 0.7g
Protein 21.7g		43%
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July #1, 2007

Missy Wombat

Tzipporah's Tangier Treat

Sue L

Moroccan Ksra-Bread

Recipe #235700 | 35 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jun 19, 2007

Leavened flatbread with semolina and anise seed typically baked but I grilled for an outdoor party and it was fabulous. This goes along with any spicy thing you cook up in a tagine. Or serve with dips. Bake or grill.

SERVES 4 -8 , 4 flatbreads (change servings and units)

Ingredients

1 cup water
1 teaspoon olive oil
2 1/2 cups bread flour
3/4 cup semolina
1 teaspoon anise seed
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon bread machine quick-acting active dry yeast
olive oil, for brushing
sesame seed

Directions

1
Place all the bread ingredients in the bread machine pan in the order suggested by the manufacturer.
2
Select dough cycle and start machine.
3
At end of cycle take dough out and punch dough down and flatten into four circles; placing on a lightly floured surface; cover with oiled plastic wrap and rise for 30 minutes.
4
Meanwhile preheat oven to 400 degrees or grill to high. Brush oil and sprinkle seeds.
5
Prick surface with skewer. Bake for 20 minutes or place on grill lower flame and bake for 5 minutes flip and grill 5 more minutes. Flipping as needed and cooking till hallow when tapped.

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Featured Reviews for This Recipe

From: Goldcrest

On Mar 23, 2009

Delicious served hot with Moroccan Carrot Dip. I used 3/4 cup white and 1-3/4 cup wholemeal bread flours, increased the sugar and oil to 1 tbsp, and sprinkled flax-seeds on top because I didn't have any sesame seed. Since I used wholemeal flour I needed to add almost 1/2 cup more water but of course that is not a fault with the recipe, but I would have preferred if there were better baking instructions. I baked mine at 200ºC/400ºF for 20 mins on the top shelf of a fan oven and then turned the breads over and cooked for 5 mins longer.

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From: Sue L

On Apr 27, 2008

Fabulous bread! I served this with Tzipporah's Moroccan Chicken, Saffron Scallion Couscous, Greek Tomato Salad, and an Australian Shiraz. The flavor of the sesame and anise was wonderful. This bread is nicely firm and crisp- wonderful to accompany a meal, but not soft enough to use for Gyros or other sandwiches made on flat bread. I did use a pastry wheel to score the bread and it worked great. I thought all the recipes worked great together and I am keeping this dinner on a menu (Tzipporah's Tangier Treat), to serve again and again. Made for PAC Spring 2008. L~S

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From: Missy Wombat

On Jul 11, 2007

I baked this and it was a superb flatbread. The anise and the sesame are a great combination. 20 minutes baking time worked well in my convection oven so it may need an extra few minutes in a regular oven. This would be excellent for a Moroccan themed meal.

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