Marrakech Tagine Bread

Transport your taste buds to the bustling streets of Morocco with this flavorful and rustic Marrakech Tagine Bread. Crafted with simple pantry staples like all-purpose flour, olive oil, and a touch of semolina for dusting, this traditional bread is baked to perfection in a tagine, resulting in a golden, crusty exterior and a soft, airy interior. The dough, enriched with frothy activated yeast and kneaded to silky smoothness, rises twice to develop its signature light and chewy texture. Perfectly suited for scooping up rich tagine sauces or enjoying alongside a fragrant bowl of harira soup, this bread is a must-try for lovers of authentic Moroccan cuisine. With a warm, nutty aroma and a beautifully rustic finish, this Marrakech Tagine Bread adds an irresistible homemade touch to any meal.

Nutriscore Rating: 66/100

Prep Time:90 mins

Cook Time:35 mins

Total Time:125 mins

Servings: 6

Ingredients

• 500 grams All-purpose flour
• 300 milliliters Warm water
• 7 grams Active dry yeast
• 1 teaspoon Sugar
• 2 teaspoons Salt
• 2 tablespoons Olive oil
• 2 tablespoons Semolina (for dusting)

Directions

Step 1

In a small bowl, mix the active dry yeast, sugar, and 2 tablespoons of warm water. Let sit for 5-10 minutes until frothy, indicating the yeast is activated.

Step 2

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, olive oil, and most of the warm water. Reserve a little water to adjust consistency as needed.

Step 3

Mix the ingredients together with a wooden spoon or your hands until a rough dough forms.

Step 4

Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until the dough is smooth and elastic.

Step 5

Shape the dough into a ball and place it into a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm spot for about 1 hour, or until doubled in size.

Step 6

Once risen, punch down the dough to remove excess air and shape it into a flat, round loaf about 1 inch thick.

Step 7

Dust a tagine base or cast-iron skillet with semolina to prevent sticking. Place the dough on top, cover with the tagine lid, and let it rest for another 15 minutes.

Step 8

Preheat the oven to 200°C (390°F).

Step 9

Place the tagine (with its lid) into the preheated oven and bake for 25 minutes. Then, remove the lid and bake for an additional 10 minutes, or until the bread is golden-brown and sounds hollow when tapped on the bottom.

Step 10

Carefully remove the bread from the tagine and let it cool on a wire rack for at least 15 minutes before slicing or serving.

Nutrition Facts

Serving size	864.5 grams (864.5g)

Amount per serving	% Daily Value*
Calories	2146

Total Fat 33.10g	42%
Saturated Fat 5.10g	26%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 4729mg	206%
Total Carbohydrate 396.90g	144%
Dietary Fiber 14.10g	50%
Total Sugars 5.30g
Protein 53.60g	107%

Vitamin D 0IU	0%
Calcium 72mg	6%
Iron 24mg	131%
Potassium 552mg	12%

*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: 14.2%

Protein: 10.2%

Carbs: 75.6%