Moroccan Bread

moroccan bread
  • 1Servings
  • 20mPrep Time
  • 120mCook Time
  • 140mReady In
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Morocco is known for the large quantities of bread that are eaten. This Moroccan bread recipe is very easy to make at home and the perfect to serve with tagines or stews with lots of liquid that needs sopping up.

Bon appétit…


Yeast starter:


Calories (kcal)
Saturated Fat (g)
5.5 g
Total Fat (g)
12.3 g
Cholesterol (mg)
28.5 mg
Sodium (mg)
435.1 mg
Dietary Fiber (g)
16.4 g
Sugars (g)
2.9 g
Protein (g)
37.2 g
Total Carbohydrate (g)
198.3 g

Step by Step method

1. Place the warm milk mixture in a small bowl or glass measuring cup, stir in the sugar and then sprinkle with the yeast.

2. Stir, and then set aside in a warm place for about 10 minutes, till frothy.

3. In a large bowl, mix together the two flours and salt.

3. Add the yeast mixture and enough warm milk and water to make fairly soft dough.

5. Knead into a ball and knead on a floured surface for 10 minutes, adding as much flour as necessary to make elastic dough.

6. Divide the dough into two equal pieces and shape into flattened ball shapes.

7. Place on floured baking trays and press down with your hand to make round breads about 5-6 inches in diameter.

8. Cover with oiled plastic wrap or a clean damp cloth and set aside in a warm place for 1 - 1 1/2 hours, till rising.

9. The breads are ready to bake when the dough springs back if gently pressed with a finger.

10. Preheat the oven to 400 F (204 C).

11. Sprinkle the loaves with the sesame seeds and bake in the oven for 12 minutes.

12. Reduce the heat to 300 F (148 C), and continue baking for 20-30 minutes till they are golden brown and sound hollow when tapped underneath.

13. Serve warm.