Easy Moroccan Breakfast Bread

Cook time 1.5 Hours
Servings 4


200g plain flour
50g fine semolina + extra
Pinch salt
8g fresh yeast (can be bought at any baker)
150ml lukewarm water

Easy Moroccan Breakfast Bread


In a large bowl add the flour, semolina and salt. Mix the yeast with 1 ½ teaspoons of the water. Making a well in the flour mixture, slowly incorporate the yeast and remaining water.

Remove the dough from the bowl and knead for 10 minutes. Cut the dough into 4 pieces and roll into balls. Sprinkle a tray with extra semolina and rest for 5 minutes before pressing down on dough to make mini pizzas. Rest again for 30 minutes or until it doubles in size.

In a large non-stick pan add the pieces of bread and cook for 5 minutes on each side.