bbd #07 – Moroccan Flatbread

breadbakingday 7
Cascabel – my personal bread baking queen – from Chili & Ciabatta is the host of the 7th edition of Bread Baking Day. She invites us going back to the roots and make a flatbread.

I live near Morocco, so I decided to make a Moroccan flatbread. I was investigating and found a lot of recipes in the internet. Finally I made a flatbread inspired by different recipes and added my personal touch. So it’s probably not an authentic Moroccan flatbread anymore. ;-) I used a sourdough-starter and semolina. For a very mild garlic flavor I added a garlic clove to the starter. The result a fluffy bread. Even Y., who normally doesn’t like flatbreads loves it.

Moroccan Flatbread
makes 1 small flatbread

bbd #07 - Moroccan Flatbread
In the background you see authentic Morrocan lamps, restored by me.

15 g sourdough (100 %)
35 g flour
1 tb semolina
30 g water
1 garlic clove (peeled)

Final dough
80 g semolina
170 g flour
6 g salt
5 g fresh yeast
140 g lukewarm water

eggwash and sesame seeds

Sourdough-Starter: Mix all ingredients until you have a sticky dough. Place garlic clove on top, cover and let stand for 12 hours (overnight) at room temperature.

bbd #07 - Moroccan Flatbread - Starter with garlic clove

Final dough: Dissolve yeast in some of the water, with the rest of the water dissolve sourdough (remove garlic clove).

Mix flours, add dissolved yeast and sourdough mix on low speed 1.5 (Bosch MUM 8) for 3 minutes. Add salt and mix another 7 minutes on a higher speed 2 (Bosch MUM 8). Dough should be smooth and still a little sticky. Cover and let rise for 40 minutes. Make one stretch & fold let rise another 80 minutes (total 2 hours).

Round the dough into a ball, cover it lightly. Allow to rest for 10 to 15 minutes. Flatten the ball to a circle about 2 cm thick.

bbd #07 - Moroccan Flatbread - before second rise

Cover and let rise for 1 hour 20 minutes.

Brush the top of the loaf with the glaze, and sprinkle with sesame seeds.

bbd #07 - Moroccan Flatbread - ready to bake

Bake the bread in a preheated (200C) oven for 25 minutes, until it’s golden. Remove it from the oven, and cool on a wire rack.

bbd #07 - Moroccan Flatbread

Cut into wedges and serve it with soup or stew, or salad.

More entries and recipes in English.

14 Gedanken zu „bbd #07 – Moroccan Flatbread

  1. REPLY:
    We did eat half of the bread with a stew, so I did not taste it at all. This morning I did eat a slice with marmelade and I had the feeling to taste it a little bit. But perhaps it was only imagination, because Y. stated nothing. ;-)

  2. Every once in a while I get inspired to bake bread. I used to do it more often, but I live near a bakery these days. But they don’t make this kind, and it looks great! Love the lamps, too!

  3. Ein wunderbares Brot hast du da gebacken, sieht fantastisch aus! Vielen Dank für deinen Beitrag (und schäm – ich bin in den letzten Tagen zu fast nichts gekommen und muss jetzt sehen, dass ich selbst noch irgendwas zustande bringe)

  4. This looks wonderful — just like the breads we miss so much since leaving Europe. I might have to surprise T. and bake one for him. Thanks for the step-by-steps — always helpful for a sometimes baker like me! ; )

  5. Ich bin Marokkanerin und Ich sage dir: gut gemacht, dein brod is hunderbar.
    Sorry about my german, I forgot the language.
    You bread is amazing, it looks like a Moroccan woman who did it, thank you !
    Bye the way I like your blog, so I added you in my list “ Blog Friends „.

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