Harsha: Semolina Morrocan Bread

1 lb. Fine Semolina Flour
2 Tbsp Flour, sifted
2 Tbsp Sugar
1 Tbsp Baking Powder
1 Tbsp Yeast
1 tsp Anise Seeds
1 tsp Sesame Seeds
A pinch of Salt
1 Tbsp Olive Oil or Canola Oil (you may use butter)
1 ¼ cup Water (you may use milk)

In a large bowl, mix together the semolina flour, flour, sugar, baking powder, yeast, anise seeds, sesame seeds and salt. Add the oil and mix with the tip of your fingers until you obtain a sandy texture. Make a well in the center and add the water. Knead the mixture to form a soft dough (it will be slightly sticky). Section the dough and roll into small balls using the semolina to shape them, you should have about six. Roll some more into semolina and place onto a baking sheet that has been sprinkled with semolina. Let rest for 10 minutes.

Flatten the balls to create small disks and sprinkle with more semolina. Let rest for one hour.

Preheat the oven to 400 degrees. Bake the breads for 20 to 25 minutes. Remove from oven and let cool. Serve as a side dish for a Tagine, simply with butter and honey, or with your favorite cheese.


Makes 6 small loaves