Moroccan Ksra

Recipe View 5 mins Combine the water, bread flour, semolina flour, anise seed, salt, sugar, and yeast in the bowl of a stand mixer fitted with a dough hook. (Alternatively, combine in a large bowl for hand kneading).

Recipe View 10 mins Knead on low speed for 8-10 minutes, or until a smooth and elastic dough forms. (If kneading by hand, knead for 12-15 minutes on a lightly floured surface).

Recipe View 1 hrs Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.

Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Recipe View 10 mins Gently punch down the dough and divide it into two equal pieces. Shape each piece into a ball, then flatten into a disc about 3/4 inch thick.

Recipe View 30 mins Place the flattened doughs on the prepared baking sheet. Cover loosely with a clean kitchen towel and let rest for 30 minutes.

Recipe View 2 mins Brush the tops of the loaves with olive oil and sprinkle generously with sesame seeds. Use a fork to prick the tops of the loaves all over.

Recipe View 23 mins Bake for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

Recipe View 5 mins Let cool slightly on a wire rack before serving. Best enjoyed warm.