So I wanted to try a different type of bread to go along with the Moroccan Stew I made. It wasn't a from scratch stew so I want to make at least the
bread from scratch. I went on a hunt online for traditional Moroccan breads and came across this one as being a pretty common flat bread there. I also
learned a bit about Moroccan bread history and it's importance there.
Here is just a snippet of information on the Moroccans and their bread.
In cities, Moroccans can be spotted daily in the early parts of the morning carrying bags of assorted breads that they picked up at the
market. In villages women can be found baking bread from scratch in earthen ovens. Traditionally, Moroccans eat three meals a day, with lunchtime
remaining the most important as all family members still come home from school or work to eat together. At each of these meals, one person is
designated to distribute the bread.
I would love to visit and have some fresh bread! When I was in Italy that was one of my favorite things, the fresh bread. Between the bread and pasta
I gained about 7lbs but it was worth it lol
If only people still sat together for meals. I know some do but lets face it the majority esp in the US do not. I know that with my son we will still
have "family" time at dinner which means NO tv, phones or computer. Everything is off and you sit at a table and eat with your family.
I also liked this little saying or ancient proverb as it's called there.
“manage with bread and butter until God sends honey”.
If you want to read more on the Moroccans and bread go here. You can also just read about Morocco in general.
this is the direct link to the bread
recipe as well.
Moroccan Bread Recipe
Ok now the bread.
Batbout M’Khmer Bread Recipe (makes 3 flatbreads)
-300g Plain white flour
-100g Fine semolina (Durum Flour/Semolina Di Grano Duro)
-1 1/4 Tsps salt
-1 Package (7g) Dried yeast
-300-320ml Water, lukewarm (not hot)
I had to figure out how to convert since I do not have a kitchen scale but I will now!! I have a friend who is a pastry chef and he helped me out with
1. Sprinkle the yeast into the water in a bowl.
2. Stir to dissolve and leave for 5 minutes, until it becomes frothy.
3. In a big bowl, mix together the flour, semolina and salt.
4. Make a well in the centre and pour in the yeast mixture.
5. Stir in the flour to form a stiff dough.
6. Knead for 8-10 minutes.
7. Divide the dough into 3 equal-sized pieces.
8. On a lightly floured (with Durum Flour) surface, roll out each piece to form a round 1cm (1/2 inch) thick.
9. Let rise, covered with a tea towel, for about 1 1/2 - 2 hours, until doubled in size.
10. Heat a frying pan or a griddle over medium heat, until very hot.
11. Place one of the dough rounds in the hot pan and cook on both sides until golden brown.
12. Repeat with the remaining dough rounds.
13. Let cool on a wire rack.
Cooling on the rack. I just took one of the racks out of the oven. One got a little over cooked, had to tend to the little one! I must say I've never
cooked bread in a cast iron like this before but it was delicious.
A nice flat round with a nice crispy crust on top.
And the finished plated product
I wont lie I ate one of these myself last night. DANGEROUS! I added a little butter and it was tasty!
Now the Moroccan Stew I made was a sauce pack I found at the store. It's by Campbell's. I had never seen them before nor had I ever really heard of
Moroccan Spiced Stew but I love the crock pot and with my little one making things 100% from scratch isn't as easy as it use to be esp with him being
more active every day! I love crock pot meals because it takes no effort lol just toss it all in and cook! I have looked for a recipe for Moroccan
spiced stew but I can only find the regular Moroccan stew. I will try that next and see how that works and then I can tweak it from there to make it
how i like it, spicy!
I served it with some Jasmine rice. It was sooo good!
Here is a link to the campbell's packets.
Moroccan Spiced Stew Sauce Packets