Ksra Moroccan Bread Morocco North Africa Recipes

MOROCCAN KSRA

Moroccan Ksra image

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

Ingredients

⅞ cup water
2 ¼ cups bread flour
¾ cup semolina flour
1 teaspoon anise seed
1 ½ teaspoons salt
½ teaspoon white sugar
2 teaspoons active dry yeast
1 tablespoon olive oil
1 tablespoon sesame seeds

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

MOROCCAN KSRA-BREAD

Moroccan Ksra-Bread image

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

Ingredients

1 cup water
1 teaspoon olive oil
2 1/2 cups bread flour
3/4 cup semolina
1 teaspoon anise seed
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon bread machine quick-acting active dry yeast
olive oil, for brushing
sesame seeds

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

KESRA - MOROCCAN BREAD

Kesra - Moroccan Bread image

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

Ingredients

2 1/4 teaspoons active dry yeast
1/4 cup warm water (105 - 115 F)
2 cups warm water
1 teaspoon sugar
4 cups all-purpose flour
1/3 cup cornmeal
1 tablespoon cornmeal, for dusting
2 teaspoons salt
2 tablespoons unsalted butter, melted
2 teaspoons sesame seeds

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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