Moroccan Anise Bread
From midgelet 13 years ago
- 25 to make
- Serves 8
Semolina flour and crushed anise seed add wonderful texture and flavor to this Moroccan bread . Best served hot from the oven, although one can freeze and reheat. This is a puffed bread , baked and served especially with stew like dishes, used as a eating utensil for Moroccan cuisine
Ingredients
- 1 cup semolina flour shopping list
- 2/1/2 to 3 cups white flour shopping list
- 3/4 cup warm water or as needed shopping list
- 1 tsp salt shopping list
- 1 tsp sugar shopping list
- 1 Pkt acticve dry yeast shopping list
- 1 tsp crushed anise seed shopping list
- topping: shopping list
- olive oil shopping list
- sesame seeds shopping list
How to make it
- Use your bread machine ( dough cycle ) or make a dough by hand
- The kneaded dough should be smooth, elastic and soft
- Let the dough rise double
- Divide dough in half
- Divide each half in half so you have 8 pieces
- Use your hands and thumbs to from a round disc, 3-4 inches and about 3/4 inch in thickness
- Place breads several inches apart on a greased baking sheet
- Let rise double in a warm place
- Brush tops with olive oil
- Sprinkle with sesame seed
- Prick dough with tinges of a fork ( don't skip this step )
- Bake in a 400F oven until puffed and golden
- Serve warm or room temp
- These are usally served with Moroccan stew
- Pieces are broken off and used as a utensil to gather up the food
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