Ingredients
- 2 cups white Flour
- 2 cups whole grain Flour
- 2 cups of warm water
- 1 teaspoon Yeast
- 1 teaspoon Sugar
- 2 teaspoons Salt
- ¼ cup Olive Oil
Instructions
- In a large bowl, mix the different types of flour
- Make a hole in the middle of the flour mix for Yeast, Sugar, and some Water.
- Add Salt on the sides of the mix, avoid mixing Salt with Yeast
- Mix yeast with sugar and water until it bubbles.
- Add a cup of warm water to the bowl and mix all ingredients together.
- Have another cup of warm water to the side and add slowly to flour mixture. You may not use the entire cup.
- Continue mixing flour and water until you can form a ball. At this point it should be a bit sticky.
- Pour olive oil into your hands and proceeds to work it into the dough. You may not use a full ¼ cup.
- Knead for 8-10 minutes. Most of the dough should come off your hands and combine into the dough. It should be elastic and slightly sticky.
- Oil the dough and the bowl then cover it for 15 minutes.
- Divide dough into 2-3 portions depending on the size of the bread you would like.
- Using the divided pieces form 2-3 smaller balls.
- Sprinkle flour on a board or counter-top and begin to push down the ball of dough starting in the center, like you would to form a pizza crust. Moroccan bread is traditionally circle-shaped.
- Make a hole all the way though the middle.
- The dough should be about ¼” thick and even on all sides.
- Cover with a towel and continue to shape the remainder of the portions into loaves.
- Allow dough to rise for 45 minutes. Preheat the oven to 400F.
- Once dough has risen, place it on a cookie sheet or baking stone and place it in the oven.
- Bake until it begins to brown and makes a hollow sound when tapped, about 18-20 minutes.
- Remove from oven and allow to cool.
- Bon Appétit!
