Moroccan Ksra-Bread Recipe #235700
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.
by ~Rita~
35 min | 15 min prep
SERVES 4 -8 , 4 flatbreads
- 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
- Place all the bread ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select dough cycle and start machine.
- 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.
- Meanwhile preheat oven to 400 degrees or grill to high. Brush oil and sprinkle seeds.
- 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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5 stars