Ingredients for Aghroum – Moroccan bread
- 535 g bread flour
- 40 g fine semolina
- 375 ml lukewarm (40 – 43 degrees C)
- 2 1/4 tsp dried yeast
- 1 tsp salt
Cooking Instructions for making Aghroum – Moroccan bread
Line 2 large baking sheets with parchment paper and lightly dust with semolina. Set aside. Mix a small amount of the warm water with the dried yeast and set aside to bloom. In a large bowl combine the flour with the salt and semolina.
Once the yeast has been activated, make a well in the centre of the flour mixture and add along with some of the warm water. Incorporate the yeast and water with one’s hands and gradually add the warm water to make a dough. Knead the dough for 10 minutes until the dough is soft and pliable but not sticky. If it is sticky, add a little more flour and if it is dry add a little more water.
Divide the dough into 2 (around 450 g each) and roll each into a ball. Place on one of the baking trays, cover with a tea towel and leave to rest for 15 minutes.
After resting, pat the moulds flat with one’s hands into 22 cm (9”) rounds and place one on each baking sheet. Cover with a tea towel and leave to rest for around an hour until the dough has risen and springs back when lightly pressed.
Preheat the oven to 225 degrees C – I used the bread setting. When the oven is hot, lightly poke the top with the tip of a sharp knife in several places.
Bake in the centre of the oven for around 12 – 15 minutes until golden brown. The loaves should sound hollow when tapped. Transfer the khobz to a towel-lined basket and leave to cool slightly before serving.
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