Recipe: Ksra Flatbread

You will need

water – 200 ml

white flour – 250 g

semolina – 75 g

anise and sesame seeds - 1 tsp each.

salt – 1 tsp. with a slide

dry yeast – 1 tsp.

olive oil for greasing

Instructions

Pour water into the container. Add flour, semolina, yeast, salt, sugar and anise seeds. Mix. When the dough is ready, roll it into a sausage, divide it into 5 equal parts and roll them out into flat cakes about 1 cm thick. Place each disk on a baking sheet, cover with a towel and leave for 30 minutes until the flat cakes have doubled in size.

Preheat the oven to 250 degrees. Brush each tortilla with olive oil and sprinkle with sesame seeds. Prick the surface with a fork. Bake for 20–25 minutes. Moroccan flatbreads are a traditional side dish for tagine (Moroccan goulash), salads, first and second courses.