Moroccan Ksra Bread

Page 354 of the Bread and Bread Machine Bible.

A leavened flat Bread made with semolina.

Ingredients

Topping Ingredients

Makes 2

Method

  1. Place all ingredients into the machine in the order given.
  2. Set to dough setting, and press start.
  3. When the cycle has finished (1 hour 30 minutes), place the dough on a floured surface.
  4. Knock back, and divide into two and form into two balls.
  5. Flatten into 2cm high discs.
  6. Place each on a breaded backing sheet.
  7. Cover the dough with oiled cling film and leave to rise for 30 minutes, or until doubled in bulk.
  8. Preheat the oven to 200°C.
  9. Brush the dough with olive oil and sprinkle the sesame seeds.
  10. Prick the surface with a fork.
  11. Bake for about 20-25 minutes or until brown, and sound hollow.
  12. Turn out on a wire rack to cool.

Variation

Replace up to half of the white bread flour with wholemeal for a nuttier flavour.

Notes

I didn't have aniseed, I tried fennel fronds. I bottled it, and only added "lots" rather than "sack fulls". The flavour was hardly noticeable.

The one on the middle shelf had a burnt bottom. Hmmm.

The seeds didn't stick very well.