Prep 20 min - cook 30 min - serves 8
Moroccan Sesame Seed Bread
A round, semolina-dusted daily bread with a heavy sesame crust, baked flat and torn rather than sliced.
Before you cook
This bread is torn by hand at the table, never sliced with a knife, which is part of why it is baked as a flattish disc rather than a tall loaf.
Dust the base with semolina before baking. It keeps the bottom from sticking and gives it a faint crunch that a plain tray does not.
Method
Dissolve the yeast in the warm water and leave until it foams.
Mix the flour and salt, then add the yeast water and the oil.
Knead for ten minutes until the dough is smooth and elastic.
Prove covered in a warm place for one hour, until roughly doubled.
Knock back gently and shape into a flattish round about four centimetres thick.
Dust a tray generously with semolina and place the round on top.
Brush the surface lightly with water and scatter the sesame seeds over.
Press the seeds in gently so they stay put during baking.
Prick the surface a few times with a fork and prove a further thirty minutes.
Bake at 220C for thirty minutes until deeply golden and hollow-sounding.
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