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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. This bread should not be "dense" with no air bubble pockets inside. You will need to flatten it as much as you possibly can; pull, stretch and flatten to no more than 1/2 inch. Should it come out dense, then next time cut the dough in three and make 3 loaves. Please don't go by my photo as this batch "over-rose.". | 3. Combine 1/2 cup flour, sugar, salt, yeast and water in bowl. Stand, covered, in a warm place until bubbly. | 4. Add remaining flour, and cornmeal into a large bowl. Add the oil. Add yeast mixture to the flour in the bowl. | 5. Mix with hands well to form a firm dough. | 6. Knead until smooth. | 7. Stand, covered, in a warm place 20 minutes. | 8. Shape into 2 rounds (depending on the diameter you desire as Moroccan bread comes in many sizes right down to little ones for sandwiches). Score the top with a sharp knife 1/8" deep into 4 (cutting an X shape), or using your thumb make a dent in the center nearly deep enough to be a hole, though not all the way through. | 9. Place on a baking sheet dusted with corn meal and dust the top also with the corn meal gently pushing it into the dough a bit. | 10. Stand, covered, until nearly doubled. This being so flat and the amount of yeast, it may not exactly double for you in size and that is fine. | 11. Bake 12-18 minutes. | 12. If you are making a Moroccan meal and will use bread to eat with you will need at least 2 loaves for 4 people. Cooking time includes standing and is an approximation as flours and temperatures differ. | 13. This bread freezes well. Simply freeze as you would any bread and defrost at room temperature. I freeze mine in tied white translucent plastic bags, similar to grocery plastic bags. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	3	cups		1224.0	259.092	47.556000000000004	9.0
white flour	2	cups	unbleached	1156.56	253.2108	18.802	4.4872
active yeast	3 1/2	tablespoons		-	-	-	-
cornmeal	2/3	cup		294.4267	62.5372	6.6043	2.9199
cornmeal				294.4267	62.5372	6.6043	2.9199
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
water	2 1/2	cups		0.0	0.0	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
salt	2	teaspoons		-	-	-	-

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