Moroccan Ksra

Made with bread flour, semolina flour, and anise seed, this flatbread is a terrific accompaniment to a tagine.

• Preparation Time: 2 hr
• Cooking Time: 20 mins
• Total Time: 2 hr 20 mins
• Calories: 83 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.