Moroccan Everyday Bread

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Course: Bread Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

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  • 2 tsp - active dry yeast
  • 1 tsp - sugar
  • 1/4 cup - warm water
  • 3.5 cups - all-purpose flour (I always use unbleached)
  • 1/2 tsp - salt
  • 1 tsp - anise seeds
  • 2 tsp - fennel seeds

How to Make Moroccan Everyday Bread

  • Mix in a large bowl the yeast, sugar and warm water. Let stand for the yeast to start "flowering" and bubbling, about five minutes.
  • Then add to the bowl, all-purpose flour, salt, anise seeds and fennel seeds.
  • Mix by hand or with the dough hook of a stand mixer set to low, trickling in warm water (about 1 cup) until combined.
  • On low speed, or by hand, knead the dough for another 8 minutes, until it is soft and smooth.
  • Prepare a baking sheet by greasing it lightly and sprinkling some corn meal on it.
  • Shape the dough into a ball and transfer to a lightly greased surface.
  • Pat out the dough to a disc about 1/2-inch thick.
  • Pick up carefully with both hands and transfer to the baking sheet.
  • With a very sharp knife, score a star or sunburst pattern in the centre of the loaf.
  • Cover the loaf with a kitchen towel and allow it to rise in a warm place until doubled in height, around 1 hour.
  • Preheat the oven to 400 degrees.
  • Now pierce the loaf on both sides with a fork, and place in the hot oven.
  • Bake 25-30 minutes or until the top has browned and the loaf sounds hollow when tapped on the bottom.
  • Cool on a rack. Cut into wedges and serve.
  • Recipe courtesy: Holy Cow Vegan