Recipe: Kesra - Moroccan Bread

  • 3 teaspoons active dried yeast
  • 500g (3 1/3 cups) strong flour or plain flour, preferably unbleached
  • 200g wholemeal flour
  • 125 ml lukewarm milk
  • 2 tablespoons yellow cornmeal
  • 3 tablespoons sesame seeds

Makes 3 loaves


  1. Dissolve the yeast in 125ml (1/2 cup) lukewarm water.
  2. Sift the flours and 1 1/2 teaspoons salt into a mixing bowl and make a well in the centre. Pour the yeast mixture into the well, then add 250ml (1 cup) lukewarm water and the milk.
  3. Stir sufficient flour into the liquid to form a thin batter, cover the bowl with a cloth and set aside for 15 minutes until bubbles form.
  4. Gradually stir in the remaining flour, then mix with your hands to form a soft dough, adding a little extra water if necessary.
  5. Turn out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic. The dough should spring back when you make an impression with your finger.
  6. Knead in extra plain flour if the dough is sticky after a few minutes of kneeding.
  7. As the dough requires only one rising, divide into 3 even sized pieces.
  8. Shape each piece into a ball and roll out on a floured work surface to a round of 23 cm in diameter.
  9. Sprinkle cornmeal onto 3 baking trays. Life the rounds onto the trays.
  10. Brush tops lightly with water and sprinkle with sesame seeds.
  11. Cover the loaves with clean cloths and leave in a wam, draught free place for 1 hour to rise.
  12. While the loaves are rising, preheat the oven to 220 degrees.
  13. The bread is ready to be baked when a depression remains in the dought after it is pressed lightly with a fingertip.
  14. Just before baking, prick the loaves with a fork.
  15. Bake the breads in the hot oven for 12 to 15 minutes, or until the bread is golden and sounds hollow when the base is tapped.
  16. Cool on a wire rack.
  17. Cut in wedges to serve.

Note: Best eaten on the day of baking but can be frozen and reheated later.

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