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
In the background you see authentic Morrocan lamps, restored by me.
Sourdough-Starter
15 g sourdough (100 %)
35 g flour
1 tb semolina
30 g water
1 garlic clove (peeled)
Final dough
sourdough-starter
80 g semolina
170 g flour
6 g salt
5 g fresh yeast
140 g lukewarm water
Glaze
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.
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.
Cover and let rise for 1 hour 20 minutes.
Brush the top of the loaf with the glaze, and sprinkle with sesame seeds.
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.
Cut into wedges and serve it with soup or stew, or salad.
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da weiss ich wirklich nicht was schöner ist.. das brot oder deine marrokanischen lampen… ich persönlich steh auf beide :-)
Nice! That’s an interesting way to do the garlic — how much could you taste it in the final bread? I love the lamps.
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. ;-)
Das sieht superlecker aus!
bread looks sooooooo good and love the step by step pics
Sehr fein. Sesam öffne dich. ;-)
das muss nicht abkühlen :) schmeckt ofenwarm am besten!
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!
Felicitaciones una vez más!!!, ese pan se ve super tentador!!!
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)
I’m always nervous to work with starters… but yours is on my list – you always have great recipes!
PS: I tagged you for a meme over at my blog: http://yummysmells.blogspot.com/2008/02/baking-for-master-and-sticky-meme.html. Hope you don’t mind!
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! ; )
What a cute puffy bread! And the lamps look gorgeoussss!
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 „.