Moroccan Ksra
This simple Moroccan Ksra (or Kesra) features semolina and aniseed and is the ideal accompaniment to a Moroccan Tagine meal.
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Makes: 2 loaves
  • 250 g (9 oz) white bread flour
  • 200 g (7 fl oz) likewarm water
  • 75 g (3 oz) semolina
  • 1½ tsp salt
  • 1 tsp dried yeast
  • 1 tsp aniseed, lightly crushed
  • Olive oil for brushing
  • Sesame seeds
  1. Add the yeast to the water, mix and allow to stand for 10 minutes to allow the yeast to activate.
  2. Add the flour, semolina, salt and aniseed into a large bowl. Mix well.
  3. Make a well in the centre, add the yeast/water and mix to a slightly sticky dough.
  4. Turn the dough out onto a lightly-floured surface and knead well for 10 minutes.
  5. Place the soft dough into a lightly-greased bowl, cover and put in a warm place until the dough has about doubled in size.
  6. Turn the risen dough out onto a surface, knock back and divide into two.
  7. Shape each piece into a ball then press out into discs about 1 cm (3/8") thick.
  8. Place the dough on lightly-greased baking trays, place in large plastic bags or cover with oiled film then allow to prove in a warm place for about 45 minutes.
  9. Brush with olive oil, sprinkle with sesame seeds and prick a few times with a fork.
  10. Bake at 180°C/360°F fan oven, 200°C/400°F normal oven for 20-25 minutes until the loaves are a golden brown.
  11. Leave to cool on wire racks.
This bread is best served warm to accompany a Moroccan tagine meal. You can replace up to half of the white flour with wholemeal bread flour and increase the aniseed content up to 1 tbsp according to your taste.