February 15, 2014

Moroccan Anise Bread

This is something I had made this past Christmas for our vegetarian Christmas breakfast. Interestingly this was on my mind ever since we watched an episode about Morocco on Anthony Bourdain Parts Unknown, just did not get around to make it till recently. It is a simple flat bread with very minimal ingredients and a straight forward recipe :-). I served it with a Wild mushroom stew, the recipe for which I will post soon.

  • Organic whole wheat flour - 1 cup
  • Organic unbleached all purpose flour - 1 cup 
  • Sea salt - 1 tsp
  • Organic milk (lukewarm) - 1/2 cup 
  • Sesame seeds - 1 tsp
  • Anise seeds - 1 tsp (I substituted with carom seeds/ajwain/omam) 
Yeast starter:
  • Organic milk (lukewarm) 1/3 cup 
  • Organic raw sugar - 1/2 tsp
  • Yeast - 1 tsp 
  • Place the warm milk in a small bowl, stir in the sugar and then mix in yeast, then set aside in a warm place for about 10 minutes, till frothy.
  • In a large bowl, mix together the two flours and salt. 
  • Crush anise seeds slightly between your palms and add that to the flour mixture. 
  • Add the yeast mixture and warm milk to make a dough.
  • Knead into a ball and knead on a floured surface for 10 minutes, adding extra flour water as necessary to make an elastic dough.
  • Place on floured baking tray and press down with your hand to make round breads about 5-6 inches in diameter. (I just put the dough on a 6 inch cake pan so that I have nice round shape)
  • Cover with clean damp cloth and set aside in a warm place for about 2 hours, till it is doubled in size. 
  • It is ready to bake when the dough springs back if gently pressed with a finger.
  • Sprinkle the loaf with the sesame seeds. 
  • Bake in your toaster oven @ 400 deg for first 12-15 minutes.
  • Reduce heat to 300 and continue baking for about 20-25 minutes till they are golden brown and sound hollow when tapped underneath.
  • Serve warm.

Recipe sources:

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