Berber Bread

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Today I wanna show you how we make bread over here.
I get it once a week from my sister in law, and in between I do it at home myself.
It is thick flat bread, very nutritious and perfect to dip into olive oil.
I personally prefer to cut it in the middle and to toast it in a pan. Then I put butter and jam on and enjoy with a cup of tea…

We do not use a recipe to prepare it, it is much more an inner feeling, an old knowledge and lots of experience of about how much of the ingredients are needed.
But I tried to put it into a written form for you.

Moroccan Berber Bread Recipe

4 cups flour (we mix wholemeal plus white plus corn, but you can use whatever you like)
1 tablespoon dry yeast

1 teaspoons salt

Warm water
plus: oats, seeds, bran, or whatever you like to add…

Put the flour, the salt, the yeast and the seeds (if you like) into a large bowl and stir with a fork. Then add some water with one hand while beginning to work the dough with the other hand. You will feel soon how much water you need or if you have to add more flour to get thick dough that does not stick on your fingers any more.
If you are happy with the consistency of the dough continue to work and knead it. That is the secret of a well made bread (and that’s why Berber women all have real strong arm muscles): to knead as much as possible.
Then put a towel on the top of the bowl and let the dough rest for about 20min.
Preheat the oven to 240°C.
Now re-knead again (but just very quick) and put a bit of flour into your hands and onto the table. Take a piece of the dough (about the size of an orange) and form a ball in your hands. Put the ball on the table and press it slightly down with your fingers until you get a flat round thing (about 1.5cm high). Put it on a towel, cover with another towel and let rest again for some minutes. Work all the dough like this.
Now take the first round bread and put it onto the baking sheet. Make some holes with a fork on the top and put it into the oven for about 8-10 min. Look and control not to get it too brown and change the sides if needed. It has to become golden brown on the top and the ground.

You can also prepare this kind of bread in a pan:
Take the flat round dough and put it into a well heated greased frying pan for about 3 min. from each side. (You don’t need to make holes before in it then).

Let cool down a bit and enjoy!

Blessed Thursday and Happy April to you!

 

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9 thoughts on “Berber Bread

  1. masha’allah what beautiful picstures of everyday life…this is like a bread recipe that I use masha’allah….it’s making me miss home made bread!!!
    kate
    xxx

  2. Mashallah, I can almost smell it. The taste must be breathtaking…thank you for sharing sister.

  3. When I became pregnant in Maroc, I was very sensitive to smell. I couldn’t eat anything with cumin in it and I couldn’t touch the commerical (local Moroccan-style bakery) bread that we ate everyday (three times a day?lol!) so, masha Allah, my mother-in-law would pick-up this style of bread for me “from the street.” I think they were very amused that nearly the only thing I could eat was Berber bread!
    oo, my mouth is watering a little!
    Love and Peace to you and yours–its so nice to see you blogging.
    ~Brooke

  4. salam always in the kitchen,
    you can buy it in different types,
    but that one I make is crusty if you bake it in the oven and more soft if you do it the frying pan.
    maslama, itto

  5. nice bread and even nicer sister in law to make it mashaAllah, may allah protect her, olive oil is very good first thing in the morning.

  6. Pingback: Simply Breakfast and a Reflection « Itto's Living Faith

  7. Pingback: Simply Breakfast « Itto's Living Faith

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