I live in Assa. It is a city in the south of Morocco, in the province of Guelmim. My native language is Tamazight.
The bread recipe I am sharing with you is extremely common in the Amazigh countries in Morocco. I cooked it in my house every summer holidays when I travelled to Ifrane in the small Atlas. I had a clay oven handy. Believe me, it’s very delicious especially with olive oil, argan oil and almond paste called amlou in Morocco.
- 1 sachet (7g) active dried yeast
- 1-2 teaspoons sugar
- 100 g plain flour
- 100 g semolina
- A good pinch of sea salt
- 1 tbl spoon extra virgin olive oil, plus a little extra if cooking in a frying pan
- 120 ml warm water
Place the yeast in a small bowl and add just a couple of tablespoons of warm water. Mix together. Wait 10 minutes for the yeast to activate.
In another bowl, mix the sugar, flour, semolina and salt. Add the yeast mix, as well as the remaining warm water and olive oil.
Use your hands to form a sticky dough. If you feel it is a little too sticky, just add a small amount of flour. The dough is supposed to be quite sticky, so avoid adding too much. Lightly dust your benchtop or work surface with a little semolina and knead the dough for about 10 minutes. It is ready when it is smooth and elastic and bounces back to the touch. Divide into two equal balls and allow to rest for one hour.
The dough can be baked in a clay oven, pizza oven or alternatively, in a frying pan. Flatten the dough balls just a little using your hands. Add a little oil to your pan and when warm, cook the bread for a few minutes on each side until golden.
The bread is wonderful served warm and, on the day, it is made.