Moroccan bread recipes. How to make Moroccan bread
Moroccan bread is really delicious. With great religious symbolism, Moroccan bread is present everywhere. Although there is a kind of standard bread throughout the country, there are also different types and recipes of bread from region to region. Khobz, mahrash, batbout, baghrir, msemen… so many delicious Moroccan breads. They all have in common a quite flat shape but the textures and how to make Moroccan bread of each type change quite a lot from one to another.
In this entry we will explain the most popular Moroccan breads and how to make Moroccan bread of the most common types.
Different moroccan breads
KHOBZ, THE AUTHENTIC MOROCCAN BREAD
Bread in Morocco is so cultural that it is often eaten using only your hands and using pieces of bread to pick up the food. As we have mentioned, there are different types of Moroccan bread but perhaps the most widespread, the authentic Moroccan bread is the wheat flour bread explained below. If you go to Morocco, you will find this bread in almost any food shop, you just have to ask for “khobz” pronounced “jobs”. The price of these muffins can be around 20 dh.
Recipe for authentic Moroccan bread
700 g of flour
1 teaspoon of salt
20 g of baker’s yeast
1 spoonful of sugar
Approx. 350 ml hot water
Start by mixing the yeast with the sugar and some warm water, stir and leave to stand for 3 minutes to activate the yeast.
In a food processor bowl or large container, put the flour, salt and then add the yeast mixture. Gradually add water as you collect the dough.
Once the dough is formed, continue kneading for 4-5 minutes in a food processor or at least 10 minutes by hand. The dough should be even, smooth and elastic but not sticky. Cover it and let it rest for 20-30 minutes, until it doubles in volume.
Divide the dough into 3 or 4 patons according to the size you want to give your breads. On a floured surface, take each portion of dough and try to form a ball. Flatten the balls of dough on a greased or baking sheet. Cover and let it rest for another 10 or 15 minutes.
Preheat the oven to 220°, brush the bread with water (it gives it a nice colour and crispness), you can also decorate it with seeds (sesame, poppy seeds or others). Bake for 25 to 30 minutes, until the bread is golden on both sides.
BATBOUT. HOW TO PREPARE MOROCCAN FLATBREAD IN A PAN
1 large glass of extra fine semolina
3 large glasses of white flour
1 large glass of warm water
1 large glass of hot milk
20 g fresh baker’s yeast or 1 tbsp dry yeast
1 spoonful of oil
1 spoonful of sugar
1 and 1/2 teaspoons of salt
Semolina for processing
In the bowl of a food processor or in a large salad bowl, put the baker’s yeast, sugar, a glass of warm water, a glass of warm milk and mix it with a whisk. Add a glass of extra fine semolina and continue to mix with a whisk. Add a glass of flour and beat it until it is smooth and homogeneous.
Cover the mixture with cling film or a clean cloth and leave it to stand for 10 minutes in a warm place away from draughts.
After the 10 minutes, bubbles will appear on the surface and the mixture will become frothy. Add the remaining 2 glasses of white flour, salt and oil and knead for 5 to 10 minutes by hand or with the hook in the mixer until you get a soft and slightly sticky dough. Cover the dough with cling film and leave it to rest for 10 minutes.
On a floured work surface, form 10 balls of dough of equal size. Place the balls on a lightly floured surface. On the work surface, sprinkle some fine semolina on the dough, then roll each ball to a thickness of about 0.5 cm with a rolling pin.
Put the dough discs on a clean cloth, then cover them with another cloth and let them rise for 10 minutes. Heat a large non-stick frying pan over medium heat, cook the Batbout over medium heat, placing it gently in the frying pan.
Cook the first side until small bubbles appear on the surface and then turn it over with a spatula to cook the second side, then turn it over regularly you will see the cake swell and fill with air, this is a good sign that you have succeeded in your mission. Keep cooking the other burgers in the same way.
HARCHA. HOW TO MAKE MOROCCAN BREAD WITH SEMOLINA
250 g fine durum wheat semolina
8 cl of oil and melted butter mixed
7 g baking powder
A pinch of baker’s yeast
1 teaspoon of salt
1 spoonful of ground sugar
20 cl of milk
2 tablespoons of fine durum wheat semolina
My tips and tricks to make a successful Harchas au lait around here:
In a bowl, put the semolina, then work it with the oil and butter to cover each semolina grain with fat.
Dilute the baker’s yeast in the milk and add all the ingredients to the semolina, mixing quickly without working the dough. The dough obtained is liquid, let the milk be completely absorbed (count 20 to 30 minutes depending on the quality of the semolina).
Heat a thick-bottomed frying pan, sprinkle with semolina, then take a ball of semolina paste and flatten it directly into the frying pan. Let the pancake cook for about 2 minutes before turning it over with a spatula. Once cooked and browned, remove the burger from the pan. Dry the pan and start again until the dough is exhausted. Serve the Harchas with honey.
Msemen. The Moroccan bread for breakfast
450 g of flour
50 g of fine or extra fine semolina
½ c-a-c baker’s yeast (use active dry yeast)
1 tablespoon of salt
150 ml of melted butter
50 ml of oil
Dilute the dry yeast in a little warm water and do not heat it and let it lather. In a bowl mix the flour, semolina and salt.
Add the yeast and hot water little by little (if you have a dough kneader it is better if not, roll up your sleeves and knead until you get a smooth, homogeneous dough that is not sticky.
Form small balls (the size of a tangerine) while oiling the dough with the previously prepared oil and butter mixture. Take a ball and flatten it on a greased worktop. Start by spreading it out as thinly as possible, oiling your fingers. Fold both sides and sprinkle with fine semolina. Oil your fingers and fold the sides down to form a square. Sprinkle with semolina.
Do the same with the rest of the balls. Heat a frying pan and cook the Msemen on both sides. Serve by sprinkling with honey.
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