Kesra Moroccan Bread Recipes
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
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
KESRA - ALGERIAN BREAD
Kesra is one of Algeria's many breads. Made from semolina you can make it purely from fine semolina should you wish. Kesra is delicious served slightly warm with soup or at room tempreture with jam.
Provided by Sarah Boudjema
Categories Breads
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the semolina and salt together and stir in the olive oil until all the grains are coated.
- Slowly add enough water whilst mixing to make a soft dough.
- Knead the dough until it has a slight spring when pressed and leave covered for 30 minutes.
- Divide the dough into two if using a frying pan and press into a circular disc approximately 1/4 inch deep.
- Cook in frying pan or kesra griddle for about 20 mins turning often. The kesra should have a firm crumbly exterior and be moist inside.
Nutrition Facts : Calories 899, Fat 22.4, SaturatedFat 3.1, Sodium 1167, Carbohydrate 145.7, Fiber 7.8, Protein 25.4
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