When you visit Morocco you’ll see carts overflowing with small round seeded breads. This barley bread is what is for sale. The texture is denser than the white flat breads and is the perfect vehicle for scooping up tajine.
INGREDIENTS
◊ 2 1/4 cups white flour
◊ 2 cups barley flour
◊ 2 teaspoons salt
◊ 2 teaspoons sugar
◊ 4 teaspoons yeast
◊ 2 tablespoons olive oil
◊ 1 – 1 1/2 cups warm water
◊ 2 tablespoon toasted sesame seeds or barley grits, lightly toasted
DIRECTIONS
◊ Mix the flours, sugar, salt and sesame seeds or barley grits in a bowl. In the middle of the flour add the yeast.
◊ Add the oil and part of the water to the flour, continually mixing to dissolve the yeast. Continue incorporating the flour and adding more water until an elastic dough begins to form.
◊ Turn the dough out onto a floured surface (you can use all white flour or a mixture of barley and white), and begin kneading the dough. You can add more water or flour if needed. The dough should be soft and flexible but not sticky. Continue to knead the dough for 8-10 minutes. If you have a stand mixer, you can use it for this recipe and especially this step.
◊ Divide the dough and roll into four smaller balls. Lightly roll each loaf in loaf in the toasted sesame seeds or barley grits and set aside. Allow the dough to rest 15 minutes.
◊ When the dough is rested, use your hand to shape the balls into circles of dough. They should be about ¼” thick. Prepare for a final rise by covering with a clean towel and setting in a warm place to rise for an additional two hours.
◊ Preheat an oven to 425°F and poke the tops of the dough several times and slide into the preheated oven. The bread will take about 20 minutes to bake and should sound hollow when tapped.
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