Moroccan cuisine · Dough, Pasta & Rice

Kesra Rakhsis

A flat semolina bread with anise and fennel seeds, baked in a pan and finely crisp on the outside.

Ingredients · for 4 servings

• 400 g fine durum semolina
• 100 g flour
• 1 tsp dry yeast
• 1 tsp sugar
• 1.5 tsp salt
• 1 tsp anise
• 1 tsp fennel seeds
• 4 tbsp olive oil
• 300 ml water

Instructions

1. Warm the water until lukewarm, dissolve the yeast and sugar in it and let activate for 10 min. until foam appears.
2. Toast the anise and fennel seeds in a dry pan for 1–2 min. until fragrant and coarsely crush in a mortar.
3. Mix the semolina, flour, salt and spices, add the olive oil and yeast water and knead for 8 min. into a smooth dough; cover and let rest for 20 min.
4. Halve the dough and roll out on a floured surface into two flatbreads about 20 cm in diameter and 1 cm thick.
5. Prick the flatbreads all over with a fork and bake in a dry, heavy pan over low to medium heat for 8–10 min. per side, until lightly browned and hollow-sounding when tapped.
6. Let cool briefly on a wire rack, break into wedges and serve warm with soup, oil or honey.