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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soften the yeast in 1 tbsp sugared lukewarm water. | 2. Let stand a few minutes, then stir and set in a warm place until the yeast froths up. | 3. Meanwhile, mix the flours and salt together. | 4. Stir the yeast into the flour, then add the milk and enough lukewarm water to form a stiff dough. | 5. The amount of water you need will depend on your particular flour but I need about a cup. | 6. Add no more than 1/4 cup water at a time until you can see the dough coming together. | 7. To knead by hand, turn the dough out onto a board and knead hard, adding water if necessary. | 8. Knead for 10-15 minutes until smooth and elastic. | 9. I prefer to use an electric beater with a dough hook and this takes 7-8 minutes at a slow speed. | 10. Towards the end, add the spices. | 11. Split into two balls and let stand 5 minutes. | 12. Meanwhile, lightly grease a mixing bowl. | 13. Transfer the first ball of dough into the greased bowl and form a cone shape by holding the dough in one hand and rotating it against the side of the bowl. | 14. Turn out onto a baking sheet that has been sprinkled with cornmeal. | 15. Flatten the cone with the palm of your hand to make a disc that is about 5-6 inches across and slightly raised in the centre. | 16. Repeat with the second dough ball. | 17. Cover with a damp towel and let rise. | 18. Paula says to let it rise 2 hours but I found mine was done in about an hour. | 19. Preheat the oven to 200 C or 400°F. | 20. Using a fork, prick the bread around the sides 3-4 times. | 21. Bake on the centre shelf of the oven for 12 minutes, then lower the heat to 150 C or 300 F and bake 30-40 minutes more. | 22. Remove and let cool. | 23. Cut into wedges when you're ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	18			-	-	-	-
sugar	1	teaspoon	granulated	6.6625	1.2502	0.2085	0.10400000000000001
flour	500		unbleached	182280.0	13406.4	15880.2	8673.0
wheat flour	150			61200.0	12954.6	2377.8	450.0
salt	2	teaspoons		-	-	-	-
milk	8	tablespoons		73.2	5.736000000000001	3.78	3.924
sesame seed	1	teaspoon		28.5	1.3095	0.8905	2.4
anise seed	1	tablespoon		22.579	3.3513	1.1792	1.0653
cornmeal				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.