Authentic Moroccan Bread

This recipe was modified from paula wolfert's cookbook. The barley flour gives the bread a more authentic taste but whole-wheat flour can be substituted.

Steps

Add the sugar to 1 / 4 cup of lukewarm water.

Then add the yeast and stir to soften.

Let it sit in a warm place until the yeast is bubbly & doubles in volume , roughly 2 minutes.

Mix the flours & salt in the large mixing bowl.

After yeast is ready add it to the flour along with the milk.

Add enough lukewarm water to the mixture to form a stiff dough.

Add a small amount at a time.

If you have added too much the mixture will be extra sticky and it will be hard to get off your hands.

The right consistency should allow the dough to pull easily off your fingers.

Place the dough onto a lightly floured board & knead hard with closed fists , pushing outward.

During the final part of kneading , add 1 tsp of cumin or sesame seeds.

It will take between 10-15 minutes to knead the dough thoroughly.

You will know it is ready when it achieves a smooth , elastic consistency.

Take the thoroughly kneaded dough & form it into two balls & let it stand for 5 minutes on the board.

Sprinkle c.

Ingredients

active dry yeast, sugar, unbleached flour, barley flour, salt, milk, sesame seeds, oil, cornmeal