This tasty flat bread is usually made to be eaten with tagine, a spiced Moroccan stew.
Ingredients
- ⅞ cup water:
- ¼ cups bread flour: 2 piece
- semolina flour: 0.75 cup
- anise seed: 1 tsp
- ½ teaspoons salt: 1 piece
- white sugar: 0.5 tsp
- active dry yeast: 2 tsp
- olive oil: 1 Tbsp
- sesame seeds: 1 Tbsp (optional)
Metric Conversion
Stages of cooking
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Place the first set of ingredients 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.
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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 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.
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Preheat the oven to 400 degrees F (200 degrees C). 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.
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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.
