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ABOUT FLAVORS OF MOROCCO:
Flavors of Morocco is the leading online cooking school dedicated to authentic Moroccan cuisine. Our expert Moroccan chefs, known as dadas, will teach you all the secrets of making Moroccan food no matter where you are.
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ABOUT THIS RECIPE:
In Morocco, almost all dishes are served with bread!
Moroccan bread, known as “khobz” is a round bread with a crusty exterior and soft interior that is used to scoop up tagines, stews and soups; Most Moroccans use it as an eating utensil instead of forks and spoons.
Khobz is readily available all over the country in small neighborhood shops, large grocery stores and bakeries. However, many families still choose to make it fresh at home every day. Some even still choose to do it the old fashion way by going to their local mill to grind the wheat just the way they like it. Many also still choose to send their bread to the local oven, called “ferran”, for that authentic wood oven bake, which is simply unparalleled.
When it comes to Moroccan bread, there are infinite ways to make it. Each family has its own bread preference. While some like theirs thick and soft, others prefer to make it crusty and flat. The type of flours, and the ratios of each flour also depends on personal preference. All-purpose flour, whole wheat, or semolina remain the most popular.
Making Moroccan bread at home is more of a patience game than a baking challenge. All you need is flour, water and yeast. The ingredients are no different than those used to make bread anywhere else around the world, but the Moroccan technique for kneading and shaping the bread is what makes all the difference!
In this recipe, you will learn all the tricks for making the classic Moroccan bread, plus the Dada will show you how you can flavor it with anise and cumin seeds (but feel free to experiment with different flavors!)

Ingredients
For the dough
500g (1 lb) all purpose flour
1kg (2 lb) whole wheat flour
1 tablespoon salt
2 tablespoons dry yeast
1L (4 cups) lukewarm water (+ more if needed)
200g (1 cup) whole wheat flour, for shaping the dough

For flavoring the dough
1 tablespoon anise seeds
1 tablespoon cumin seeds
2 tablespoons water

Steps
Step 1: Making the dough
1- In a large bowl or gassaa, sift the all purpose flour.
2- Add the whole wheat flour, salt, and yeast, then mix by hand to combine.
3- Add the water slowly and continue mixing by hand until a soft homogenous dough forms.
Note: The amount of water needed for the dough will depend on the type of flour used, as well as the temperature and humidity of the area where you are baking the bread. Add small amounts of the water at a time until you reach the desired consistency.
4- Knead the dough by hand (or using a stand mixer) for about 5 minutes until the dough is smooth and elastic.
Note: If you are using a bowl to mix the dough, you might find it easier to turn the dough onto a clean surface and knead it on your work surface instead of the bowl.
Step 2: Flavoring the bread (optional)
1- Divide the dough into 2 portions. Set one half aside (This will be the plain bread).
2- Add the cumin seeds, anise seeds, and water to the dough in the bowl or gasaa.
3- Mix by hand until the seeds are evenly distributed throughout the dough.
Step 3: Shaping the bread
1- Sprinkle the whole wheat flour in your gasaa or on your work surface.
2- Divide the flavored bread into two equal pieces (or split into more pieces if you would like to make smaller breads).
3- Use the whole wheat flour to shape balls of dough.
4- Use the tip of your fingers to flatten each dough ball into circles of about 1cm (1/2 in) thickness.
Note: Use the whole wheat flour as needed to make sure that the dough is not sticky.
5- Place the flavored bread on a baking sheet covered with baking paper.
6- Repeat steps 1 through 5 with the plain bread.
7- Cover the bread with a clean kitchen towel and allow them to rise for about 7 minutes.
Step 4: Baking the bread
1- Preheat your oven to 180°C.
2- Uncover the bread, then poke it several times using a fork to prevent it from rising too much.
3- Place the bread in the oven, then bake for about 25 minutes or until the bottom is golden brown.
Note: Overcrowding the oven will create a lot of steam, which will prevent the bread from crisping up. Instead, it is recommended that you cook the bread in batches.
4- Flip the bread upside down, then cook for another 5 minutes
5- Serve!

00:00 INTRO
00:19 STEP 1 : Making the dough
03:22 STEP 2 : Kneading the dough
06:26 STEP 3 : Flavoring the bread
08:30 STEP 4 : Shaping the bread
14:25 STEP 5 : Baking the bread
15:45 STEP 6 : Serving the bread

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