MOROCCAN KSRA-BREAD
Leavened flatbread with semolina and anise seed typically baked but I grilled for an outdoor party and it was fabulous. This goes along with any spicy thing you cook up in a tagine. Or serve with dips. Bake or grill.
Provided by Rita1652
Categories Breads
Time 35m
Yield 4 flatbreads, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Place all the bread ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select dough cycle and start machine.
- At end of cycle take dough out and punch dough down and flatten into four circles; placing on a lightly floured surface; cover with oiled plastic wrap and rise for 30 minutes.
- Meanwhile preheat oven to 400 degrees or grill to high. Brush oil and sprinkle seeds.
- Prick surface with skewer. Bake for 20 minutes or place on grill lower flame and bake for 5 minutes flip and grill 5 more minutes. Flipping as needed and cooking till hallow when tapped.
Nutrition Facts : Calories 492.1, Fat 4.2, SaturatedFat 0.6, Sodium 597.9, Carbohydrate 93.5, Fiber 10.1, Sugar 0.7, Protein 22.2
MOROCCAN KSRA
This tasty flat bread is usually made to be eaten with tagine, a spiced Moroccan stew.
Provided by SHECOOKS2
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press Start. Do not put the olive oil or sesame seeds in.
- When the dough cycle signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.
- Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 14.5 g, Fat 1.5 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 219.1 mg, Sugar 0.2 g
K'SRA -- MOROCCAN BREAD (MOROCCO -- NORTH AFRICA)
This recipe was found in the 2002 cookbook, Mediterranean Streat Food. Preparation time does not include the 1 1/2 hours needed for the dough to rise.
Provided by Sydney Mike
Categories Yeast Breads
Time 1h5m
Yield 1 medium loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a small container, blend together the yeast & warm water & let set 5-10 minutes.
- In a shallow mixing bowl, whisk together the flour, salt, anise seeds & sesame seeds, then gradually pour in the yeast water, stirring to combine well, before adding another 1/2 cup of warm water & blending it into the flour mixture.
- Knead for aout 5 minutes, or until the dough is firm & elastic.
- With lightly floured hands, roll dough into a ball, before flattening it into a disk about 6 inches wide & 1 inch thick & placing it on a floured baking sheet. Set aside to rise in a warm place for about 1 1/2 hours or until it has doubled in size.
- Fifteen minutes before the dough is ready, preheat the oven to 400 degrees F.
- Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom.
- Set the loaf on a wire rack to cool slightly, then serve it warm or at room temperature. {Freezes well].
Nutrition Facts : Calories 148.7, Fat 0.8, SaturatedFat 0.1, Sodium 74.6, Carbohydrate 30.4, Fiber 1.4, Sugar 0.1, Protein 4.5
KESRA - MOROCCAN BREAD
This is another recipe I found on food blogger, Kitchen Chick's site. This is a recipe she found in Kitty Morse's The Vegetarian Table: North Africa, cookbook. Here is what is stated about the bread recipe: "Most recipes I've seen for Moroccan Bread usually use whole wheat flour or a blend of whole wheat and white flour. This recipe from Kitty Morse uses all white flour and is very light textured." The recipe is written with instructions for using a mixer with a dough hook, but can be used with a bread machine on dough cycle or by hand. Time doesn't include rising time.
Provided by diner524
Categories Yeast Breads
Time 45m
Yield 2 loaves, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix the yeast with 1/4 cup warm water. Stir in the sugar. Set aside until the mixture starts to bubble (10-15 minutes).
- In a mixer with a dough hook, mix the flour, 1/3 cup cornmeal, and salt. (Or sift together.) Make a well in the center and pour in the yeast mixture and melted butter. Knead, gradually adding the remaining 2 cups water as needed until the dough is smooth and elastic to the touch (8 to 10 minutes). (Note: you probably won't need all 2 cups.).
- Grease two baking sheets and dust them with the 1 Tbs cornmeal. Separate dough into 2 balls of equal size and set each ball on a baking sheet. Press them into circles 8 inches in diameter. Sprinkle 1 tsp of sesame seeds over each loaf, gently pressing them into the dough. Cover the dough with a towel and set aside in a warm place until doubled (about 1 hour. Can take longer).
- Preheat oven to 425 degrees F. Prick the top of each kesra with the tines of a fork. Bake for 10 minutes. Lower the heat to 375 and bake until crusty and golden, 15 to 20 minutes.
Nutrition Facts : Calories 227.8, Fat 3.3, SaturatedFat 1.6, Cholesterol 6.1, Sodium 470.2, Carbohydrate 42.8, Fiber 2, Sugar 0.6, Protein 6
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