Moroccan bread with Semolina and Bran.

The soft Moroccan bread is a wonderful thing to make and to try especially if you are planning to make gravy or Tajine. This one can’t go without it.
In Morocco, there is fresh bread made everyday in most of the houses. The luckiest are those who get a freshly baked and warm slice with butter; it’s the best thing when we’re hungry to death. 
I have more Moroccan bread recipes in my blog but posted in French. I will try to post more recipes in English, I know it’s not pleasant to use “Google translate” option for every word..

This one is my favorite.

For 7 small breads or 4 good ones

– 3 cups white flour
– 1 cup fine semolina
– 1 cup coarse bran
– 2 tbsp of olive oil
– 1 heaped tsp of salt
– 20g of fresh yeast + 1 tbsp of sugar
– 300 ml of lukewarm water


Let the yeast bubble in 100 ml of lukewarm water, add the sugar (give it 10 min).

Sift the flour and semolina in a large bowl (I use my KitchenAid). Add the bran, the salt, the bubbly yeast mixture. Mix. Start turning at speed 2 and add water slowly (the quantity of water depends on the absorption level of the flour). Knead for about 6 minutes until it becomes smooth. Add the olive oil at this stage and keep kneading for 3 min or so (you may knead with your hands as well until the dough is soft)

Sprinkle 2 tbsp of flour or bran over it and cover with a clean kitchen cloth. Let it rest and double in volume in a warm spot (45 min approx.)

Place the dough on the lightly floured counter. Knock back the dough or knead it for a minute to get rid of air bubbles.

Shape into balls of with your hands and give it an oval shape of 8 to 10 cm. let it rest for 15 min.

Place the balls on baking tray. Keep a space of 10 cm or so between each ball. Flatten the bread to 1cm width (try to get a round shape). Make some incisions and sprinkle some bran all over, cover it with a clean kitchen cloth, and put aside for about 40-45 minutes to let rise.

Place tray in a preheated over at 200 degrees C for 20 min or so until golden brow.

Before baking, you may “butter-wash” the bread for a nice flavor and softer texture.

In Morocco, Bran is called “Nekhala” and looks like this…

2 thoughts on “Moroccan bread with Semolina and Bran.

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