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    You are in: Home / Low-cholesterol / Moroccan Ksra-Bread Recipe
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    Moroccan Ksra-Bread

    Moroccan Ksra-Bread. Photo by Rita~

    1/4 Photos of Moroccan Ksra-Bread

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Rita~'s Note:

    Leavened flatbread with semolina and anise seed typically baked but I grilled for an outdoor party and it was fabulous. This goes along with any spicy thing you cook up in a tagine. Or serve with dips. Bake or grill.

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    Ingredients:

    Serves: 4-8

    Yield:

    flatbre ...

    Units: US | Metric

    Directions:

    1. 1
      Place all the bread ingredients in the bread machine pan in the order suggested by the manufacturer.
    2. 2
      Select dough cycle and start machine.
    3. 3
      At end of cycle take dough out and punch dough down and flatten into four circles; placing on a lightly floured surface; cover with oiled plastic wrap and rise for 30 minutes.
    4. 4
      Meanwhile preheat oven to 400 degrees or grill to high. Brush oil and sprinkle seeds.
    5. 5
      Prick surface with skewer. Bake for 20 minutes or place on grill lower flame and bake for 5 minutes flip and grill 5 more minutes. Flipping as needed and cooking till hallow when tapped.

    Browse Our Top Flat-Shaped Breads Recipes

    Ratings & Reviews:

    • on June 06, 2012

      45

      We all enjoyed this bread very much! That hint of anise seed was the perfect amount.
      I grilled two loaves on a grill pan and baked two loaves. I liked the texture of the bread
      better when grilled but most of the sesame seeds fell off when I pan grilled. Baking the
      bread made them puffier but at least the sesame seeds stayed in place. I used part black sesame seeds, too for color contrast. Will make again! Reviewed for Veg Tag/June.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2009

      55

      Delicious served hot with Moroccan Carrot Dip. I used 3/4 cup white and 1-3/4 cup wholemeal bread flours, increased the sugar and oil to 1 tbsp, and sprinkled flax-seeds on top because I didn't have any sesame seed. Since I used wholemeal flour I needed to add almost 1/2 cup more water but of course that is not a fault with the recipe, but I would have preferred if there were better baking instructions. I baked mine at 200ºC/400ºF for 20 mins on the top shelf of a fan oven and then turned the breads over and cooked for 5 mins longer.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2008

      55

      Fabulous bread! I served this with Tzipporah's Moroccan Chicken, Saffron Scallion Couscous, Greek Tomato Salad, and an Australian Shiraz. The flavor of the sesame and anise was wonderful. This bread is nicely firm and crisp- wonderful to accompany a meal, but not soft enough to use for Gyros or other sandwiches made on flat bread. I did use a pastry wheel to score the bread and it worked great. I thought all the recipes worked great together and I am keeping this dinner on a menu (Tzipporah's Tangier Treat), to serve again and again. Made for PAC Spring 2008. L~S

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Moroccan Ksra-Bread

    Serving Size: 1 (99 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 492.1
     
    Calories from Fat 37
    69%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 597.8 mg
    24%
    Total Carbohydrate 93.5 g
    31%
    Dietary Fiber 10.1 g
    40%
    Sugars 0.7 g
    2%
    Protein 22.2 g
    44%

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