Moroccan Bread

by Gia Winsryg-Ulmer


  • 2¼ cups bread flour
  • ¾ cup semolina flour
  • 1 tsp. anise seed
  • 1½ tsp. salt
  • 1 cup water
  • ½ tsp. sugar.
  • 2 tsp. active dry yeast
  • 1 Tbsp. olive oil
Moroccan Bread

Sybil Teles

Preheat oven to 400°F.
Mix all ingredients together except for the olive oil. Shape the dough into balls and then flatten them so they’re a little less than an inch thick. Take two baking sheets and sprinkle flour onto them, then place the dough spheres onto the sheets. Cover with kitchen towels so they rise. This process can take anywhere from 30 minutes to an hour.

They’re ready to be placed in the oven when the dough has risen twice the size it was.

Brush the dough with olive oil, poke holes with a toothpick, and bake in the oven for 25 minutes.

Serve with tagine, and save every last scrap.

Recipe yields 4 loaves.