Bread is a staple in every Moroccan household and is served with most traditional dishes. There is nothing better than warm homemade bread to accompany a hot tagine.
Barley bread is a traditional bread in Morocco. We serve it with tagines and other main dishes but also as a meal in its own right. For me, it is the best breakfast. Freshly baked barley bread dipped in olive oil really is an unbeatable way to start the day.
While this kind of bread can bought in shops and bakeries, there really is not much better than the taste of homemade bread. Today, I will show you an easy recipe for barley bread that is guaranteed to go down well in your home.
First of all, you will need:
1 cup of barley flour
2 cups of all-purpose flour
2 cups of whole wheat flour
1 tablespoon of granulated sugar
1 tablespoon of baking yeast
2 tablespoon of olive oil
1 teaspoon of salt
3 cups of warm water, you might need more – it depends on the dough
bran flour for dusting
Now we’re ready to start:
In a big bowl mix the dry ingredients and oil, then add water slowly till you get cohesive dough.
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, and let rest for 5 minutes.
Dust with bran flour on a work surface.
Flatten the balls into circles with the palm of hands until they are thin.
Place the dough circles in a baking sheet and cover them.
Let rest for at least 45 minutes.
Bake the bread in the oven for 15 minutes until they are golden brown.
Now you’re ready to taste it – dip the warm crust into a bowl of olive oil and enjoy!