
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.
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.
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.
If i ask you about moroccan cuisine, what do you know about it? Of course your answer will be.... Tajine, But do you know what is the second important element to eat tajine? have you think how moroccans eat Tajine?
It’s the traditional moroccan bread
If you want learn how to prepare a delicious Moroccan spongy Bread using the traditional, typical and healthy way you are in the right place.
In this course i will show you how to make moroccan spongy bread as my grand mother make it using the super traditional healthy way.
In this course you’ll learn
In each step, i will show our old baking tips and techniques