Moroccan Ksra
Description
Made with bread flour, semolina flour, and anise seed, this flatbread is a terrific accompaniment to a tagine.
Ingredients
•
7/8 cup water
•
2 1/4 cups bread flour
•
3/4 cup semolina flour
•
1 teaspoon anise seed
•
1 1/2 teaspoons salt
•
1/2 teaspoon white sugar
•
2 teaspoons active dry yeast
•
1 tablespoon olive oil
•
1 tablespoon sesame seeds
Directions
1
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.
2
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.
3
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.
4
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.