K Sra Moroccan Bread Morocco North Africa

Experience the irresistible charm of K Sra, a traditional Moroccan bread that embodies the rich culinary heritage of North Africa! This recipe features a delightful blend of all-purpose and semolina flours, enhanced with aromatic ground anise and nigella seeds for a warm, subtly spiced flavor. With a soft, fluffy interior and a golden, slightly crisp crust, this bread is perfect for pairing with tagines, stews, or simply as an accompaniment to tea. The step-by-step process includes two gentle rises for a beautifully airy texture, and the optional use of a baking stone ensures an authentic finish. Whether you're recreating the flavors of Morocco or exploring global bread-making traditions, this K Sra recipe is a must-try for any kitchen enthusiast seeking a taste of North Africa. Keywords: Moroccan bread, North African recipes, K Sra, homemade bread, traditional bread recipe.

Nutriscore Rating: 71/100

Prep Time:120 mins

Cook Time:25 mins

Total Time:145 mins

Servings: 6

Ingredients

• 500 grams All-purpose flour
• 100 grams Semolina flour
• 1 tablespoon Sugar
• 1.5 teaspoons Salt
• 2 teaspoons Dry yeast
• 1 teaspoon Ground anise seeds
• 1 teaspoon Ground nigella seeds
• 350 milliliters Warm water
• 2 tablespoons Olive oil
• 0 Semolina flour (for dusting)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, semolina flour, sugar, salt, ground anise seeds, and ground nigella seeds.

Step 2

In a small bowl, dissolve the dry yeast in a portion of the warm water (around 50 milliliters) and let it sit for 5 minutes until foamy.

Step 3

Make a well in the center of the dry ingredients and pour in the yeast mixture, olive oil, and the remaining warm water gradually.

Step 4

Using your hands or a stand mixer with a dough hook, knead the mixture until a smooth, elastic dough forms. This should take about 8-10 minutes by hand or 5-6 minutes with the mixer.

Step 5

Shape the dough into a ball, place it in an oiled bowl, and cover with a clean kitchen towel. Allow it to rise in a warm place for about 1 hour or until doubled in size.

Step 6

Once risen, punch down the dough to release air. Divide the dough into two equal portions.

Step 7

Shape each portion into a round, flat disc about 2 cm (1 inch) thick. Dust a baking tray or countertop with semolina flour and place the dough discs on them.

Step 8

Cover the discs with a kitchen towel and let them rise again for 30 to 40 minutes until slightly puffy.

Step 9

Preheat your oven to 220°C (425°F). If available, place a baking stone inside the oven to heat up for a crisper crust.

Step 10

Before baking, prick the surface of each bread disc with a fork to prevent air bubbles during baking.

Step 11

Transfer the bread to the preheated oven (use a baking stone or a baking sheet) and bake for 20-25 minutes, or until golden brown and the bottom sounds hollow when tapped.

Step 12

Remove from the oven and let the bread cool on a wire rack before slicing or serving.

Nutrition Facts

Serving size	(1025.2g)

Amount per serving	% Daily Value*
Calories	2552.1

Total Fat 35.0g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3556.6mg	0%
Total Carbohydrate 477.9g	0%
Dietary Fiber 19.7g	0%
Total Sugars 14.2g
Protein 68.7g	0%

Vitamin D 0IU	0%
Calcium 123.9mg	0%
Iron 27.3mg	0%
Potassium 937.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.6%

Protein: 11.0%

Carbs: 76.4%