how to make moroccan bread

Explore diverse Moroccan breads, from semolina and red wheat loaves to barley bread with cumin and olive oil, and regional varieties like taffarnout, taggala, and batbout.

Explore essential Moroccan baking tools like kassria (gasaa), ghorbal, and tbag kassria, and learn how they knead and shape dough, and prepare and serve couscous and seffa.

Learn how to prepare semolina bread by gathering one kilo of extra fine semolina, sieving it; salt, sugar, butter, and yeast, kneading with warm water, and drying the dough.

Combine warm water with yeast, salt, and sugar, then gradually add water as semolina absorbs moisture to form a soft, homogeneous dough ready for Moroccan bread.

Oil the semolina bread dough with a little vegetable oil to make it non sticky, rest for 30 minutes until it doubles in size, and divide into equal balls. Dust with semolina, shape each ball like a Moroccan woman by bringing the ends to the center to form a smooth ball, press to a circle about 2–3 cm, place on a semolina-sprinkled baking sheet, and rest covered for 10 minutes.

Shape the dough like Moroccan women; bread rest 30–45 minutes until doubled, then bake at 250 c for 5–7 minutes and finish at 240 c for a soft, spongy loaf.

Learn to store Moroccan bread in a freezer bag, then reheat by preheating a saucepan and cooking on low with the lid for 5–10 minutes until it becomes soft.

Learn to marinate black and green olives the traditional Moroccan way, with olive oil, preserved lemon pulp, garlic paste, cumin, coriander, parsley, and lemon juice, to enjoy with Moroccan bread.