Bake for around 25 minutes, checking on the loaves and turning them to the other side to bake them perfectly.Preheat the oven to 400 ☏, and put your bread in the center.Traditionally, Moroccans just make small holes with their finger. Once your dough discs are ready, use folk or a sharp knife to create some steam vents on the top of the bread.The dough will double in volume, and when you press gently with your finger, it will spring back. Place the dough circles on your baking pan, cover them with a towel, and leave them to rise in a warm place for 1 to 1.5 hours (according to how hot your kitchen is).Sprinkle a little flour on your working surface, and with the palm of your hands, start to flatten your dough balls into circles (your circles should be roughly 1/4 inch thickness and 5 times wider than your original dough ball).Place the dough balls on a floured kitchen towel, cover them, and let them rest for a few minutes (about 10 minutes).Knead each ball for another 2 minutes, and smooth out them as much as you can.Once your dough is well worked, cut it into 2 equal parts. ![]() Of course, You can knead the dough with a machine, if you like you will need just 5 minutes to knead. Place the dough ball on your floured kitchen counter and start kneading for 10 minutes using the palms and the knuckles of your hands to push down on your dough.Add flour or water in small amounts to adjust your dough, if necessary. Note that your dough ball should not be wet or sticky you just need enough water to get the ingredients together. Add warm water little by a little while mixing your ingredients until you get a consistent dough.Add the vegetable oil, salt, 1/2 tablespoon of sugar, the yeast mixture.In a large deep dish, put your flour and make a well in the center.First, activate the yeast by mixing it with 1/2 tablespoon of sugar, a little bit of warm water, and let it sit for a few minutes (3 to 5 minutes).
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