Moroccan ksra

    2 hours 20 min

    This tasty flat bread is usually eaten with tagine.

    31 people made this

    Serves: 16 

    • 200ml (7 fl oz) water
    • 300g (11 oz) bread flour
    • 100g (4 oz) semolina flour
    • 1 teaspoon anise seed
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon caster sugar
    • 2 teaspoons dried active baking yeast
    • 1 tablespoon olive oil
    • 1 tablespoon sesame seeds (optional)

    Prep:2hr  ›  Cook:20min  ›  Ready in:2hr20min 

    1. Place the water, flours, anise, salt, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Do not put the olive oil or sesame seeds in.
    2. When the dough cycle signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 1.5cm (2/3 in) thickness. Place them on a lightly floured baking tray. Cover with towels, and let rise until double in size, about 30 minutes.
    3. Preheat the oven to 200 C / Gas mark 6. Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.
    4. Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.

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    Reviews in English (25)


    This bread was just like the bread I had in Morocco. Soooo good. I used 1 cup of Wheat flour instead of Semolina because I couldnt find it at the store. I ate it with baked chicken and potatoes the Moroccan way...thanks for this recipe.  -  27 Aug 2006  (Review from Allrecipes US | Canada)


    A very nice Moroccan bread recipe for the bread machine. I did however increase my water to 1 cup. 7/8th was just not enough!  -  16 Aug 2004  (Review from Allrecipes US | Canada)


    This was the best bread recipe I have tried in a long time. Very easy. Very soft texture-I brushed a little olive oil on after I took it out of the oven.Will be making this again and again.  -  06 Nov 2002  (Review from Allrecipes US | Canada)