Moroccan Bread Recipe

Bloom yeast

In a small bowl, combine warm water (1 3/4 cups) and sugar (1 tbs). Sprinkle the instant dry yeast (2 tsp) over the surface, stir lightly, and let sit 5–8 minutes until foamy. If mixture does not foam, yeast may be inactive; start over with fresh yeast.

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together 4 cups all-purpose flour, 1/2 cup fine semolina (if using), and 2 tsp salt until evenly combined.

Combine wet and dry

Make a well in the dry ingredients and pour in the foamy yeast mixture and 2 tablespoons olive oil. Using a wooden spoon or dough hook on low speed, combine until a rough shaggy dough forms. If dough feels very dry, add up to 2 tablespoons additional warm water, 1 tablespoon at a time; dough should be soft and slightly tacky but not sticky.

Knead dough

Turn the dough out onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic (or knead in a stand mixer with dough hook for 6–7 minutes). The dough should pass the windowpane test (stretch thin without tearing).

First rise

Lightly oil a clean bowl with a little olive oil, place the dough inside, turning to coat all sides. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes depending on room temperature.

Prepare pan and preheat

Preheat oven to 450°F (230°C). If using a baking stone, place it in the oven to heat. Line a baking sheet with parchment paper and lightly oil it or dust with semolina.

Divide and shape

Gently deflate the risen dough and turn it onto a lightly floured surface. Divide into 2 equal pieces for two medium rounds (or keep whole for one large loaf). Shape each piece into a smooth round by folding edges under and rolling to create surface tension.

Second rise and dimpling

Place shaped rounds on the prepared baking sheet. Cover loosely with a clean towel and let rest 15–20 minutes. Using your fingertips, press down into the center of each loaf to create a shallow well; continue to press dimples all over the surface (traditional Moroccan bread often has many shallow dimples).

Brush and seed

Brush the surface of each loaf with the remaining 2 tablespoons olive oil. Sprinkle evenly with sesame seeds (2 tbs), nigella seeds (1 tbs, if using), and a light pinch of coarse sea salt (1/2 tsp total divided). Gently press seeds into the dough so they adhere.

Bake

Place the loaves in the preheated oven on the middle rack (or onto the hot baking stone). Bake for 12–18 minutes for medium rounds (larger loaf may take 20–25 minutes) until the crust is deep golden brown and the internal temperature reads about 200–205°F (93–96°C). Rotate the pan halfway through baking for even color.

Cool

Remove the bread from the oven and transfer to a cooling rack. Let cool at least 15 minutes before slicing or tearing. Moroccan bread is traditionally served warm and used to scoop stews and tagines.