Moroccan Flatbread (Ksra)
4 servings
90 minutes
Moroccan Khobz Ksar is a fragrant and crispy wonder of North African cuisine with a rich history. Traditionally made in Moroccan homes, it is an integral part of traditional meals. The unique flavor of Ksar comes from the combination of semolina, anise, and sesame, giving the bread a slightly sweet, nutty note. Fluffy and golden, they pair well with honey, jam or are served alongside savory meat and vegetable dishes. The simplicity of preparation and minimal ingredients make them accessible to any cook. Baked until golden brown, these breads have a tender texture inside and a delicious crispy crust outside. They pair wonderfully with a cup of hot mint tea, filling the home with warmth and coziness.
1
For the test, mix all ingredients except sesame and olive oil.
- Water: 200 ml
- Wheat flour: 250 g
- Semolina: 75 g
- Anise (star anise): 1 teaspoon
- Salt: 1.5 teaspoon
- Sugar: 1 tablespoon
- Dry yeast: 1 teaspoon
2
Roll the dough into a sausage, divide it into 4 parts, and form a flatbread from each.
3
Place the flatbreads on a baking sheet, cover with a towel or foil, and leave for 30 minutes, or until the flatbreads double in size.
4
Brush each flatbread with olive oil, sprinkle with sesame seeds, and prick the surface with a fork.
- Olive oil: to taste
- Sesame seeds: 1 teaspoon
5
Send everything to the oven preheated to 250 degrees. Bake for 25-30 minutes.