by Layla Dahamou
by Layla Dahamou
Tinejdad – Like in most societies around the world, bread constitutes the essential nutritional element of the majority of Moroccans.
Bread is not only the staple food for numerous Moroccan families, but it is widely served with nearly all meals in Morocco. Most of the Moroccan families prepare their own bread at home, conventionally, during the early morning using different kinds of flour.
However, traditional bread is primarily based on whole wheat flour sometimes mixed with white flour and usually baked in a clay oven. No electricity, no gas, but only wood sticks are used to heat the oven. Sometimes, it is stuffed with grated vegetables and hot spices, and served as a principle meal.
500 g wheat flour.
250 g white flour.
1 tbsp baking yeast.
½ tsp salt.
1 liter warm water.
Way of preparation:
- In a big bowl mix the dry ingredients then add water slowly till you get cohesive dough, then knead well for 10 minutes using hands and keep adding water regularly while kneading.
- Cover the dough with a clean towel and let it rest for 45 minutes or more.
- Make balls in the shape of a big orange.
- Pat the balls till they become thin and let them rest for 20 to 30 minutes.
- If you are going to use a gas oven, the bread has not to be thin.
- Heat the clay oven using wood sticks. clean the pan and put it on the stones in the middle and keep the fire on the right side.
- Put the bread on the pan and move it from time to time until it is well baked.
To form a clear picture on the procedure of baking bread in a traditional way, please watch this video.
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