Day 20 BM #56 -
This Moroccan Bread is traditionally made with plain flour. But to make it a little healthier, I picked this recipe which uses mixed flours and is slightly dense in texture and wholesome too.
I would have loved to have some soup to go with this bread, but due to lack of time, I served it with jam and Olive Oil dip.
Recipe Source here
Whole Wheat Flour 1 cup
All Purpose Flour 1 cup
Salt 1 tsp
Olive Oil 1 Tbsp
Active Dry Yeast 1 Tbsp
Warm Water 3/4 cup (or as needed)
Sugar 1 tsp
Semolina 2 Tbsp (I didn't use)
Method Of Preparation -
Proof the yeast in warm water with sugar.
Whisk the flours, salt and the olive oil. Pour the frothed up yeast solution into the flour and knead into a soft dough.
Divide the dough into 5 equal portions and pat them into 1/4th inch discs. Place them on a greased baking tray. Cover with a moist towel.
Let them rise for about 90 minutes. Slash the tops of the bread
Preheat the oven to 350 °F. Remove the wet towel and bake for about 20 minutes.
Serve them warm with either Olive Oil or any jam of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
Preparation Time 10 min + Resting time 90 Min+ Baking Time 20 min