7 Oct 2011

خبز أركان وْ النّافْعْ/Anise Seeds and Agan Oil Circle Bread Moroccan Style - Pain Marocain à l'Huile d'Argane et l'Anis

There are countless variations of Moroccan Bread, and this is the kind of bread that tastes so good and makes the house smell heavenly while it bakes!  It is almost flat, round and traditionally, Moroccan bread is leavened with naturally-occurring wild yeast starter, but this tradition is now changing as commercial yeast becomes more available.  I personally use both of them.

This particular, delicious, home-style bread, flavored with anise and Argan oil, makes an excellent accompaniment to all Moroccan Tagines (Tajines), starters etc....

I’m submitting this post to Susan's Yeastspotting, a blog devoted to yeast bread food. Please check it out!

This recipe yields 4 medium circle breads / Pour 4 pains moyens


-100 gr strong white flour or plain flour / 100 gr farine blanche ou farine tout usage

-500 gr  hard unbleached flour all puprose or fine semolina / 500 gr de farine de blé dur non blanchi ou semoule très fine

-Some salt to taste / Un peu de sel selon le goût

-4 tablespoons Argan oil / 4 c à soupe d'huile d'Argan

-5 gr yeast, dried. I used instant yeast, but you might use fresh yeast or other type of yeast as well / 5 gr de levure boulangère sèche.  J'ai mis la levure instantanée mais vous pouvez aussi utiliser la levure fraîche ou autres

-About 370 ml warm water / Environ 370 ml d'eau tiède

-2 tablespoons honey / 2 c à soupe de miel

-30 ml Khmira or 5mira Baldiya known as Sourdough Starter or Le levain traditionnel / 30 ml de Khmira or 5mira Baldiya, qui est le Levain traditionnel ou Sourdough Starter.

-2 tablespoon whole green aniseeds / 2 c à soupe graines d'anis vert entiers
Method / Préparation:

1-Put the flours and salt in a kasriya (9asria) or a large bowl, make a well in the centre and add the yeast, honey, aniseeds and oil, then mix well with your hands, adding gradually warm water. Mix well to a soft dough and knead with hands for about 15 minutes or until smooth and elastic. The dough should be soft but not sticky. If it turns out too sticky to work with, just add some flour and keep kneading.  If the dough feels a bit stiff, work in additional water, small quantity at a time and keep kneading.  / Dans une kasriya (9asria) ou un grand bol, mélanger les 2 farines et sel, puis faire une fontaine au milieu, ajouter la levure, miel, l'anis et l'huile, puis  bien mélanger avec les mains en ajoutant graduellement de l'eau tiède pour former une pâte .  Bien pétrir environ 15 minutes ou jusqu'à que la pâte soit souple et lisse mais pas collante.  Si elle est collante, ajouter un peu de farine et continuer à pétrir mais si elle est dure, ajouter un peu de l'eau et pétrir de nouveau quelques minutes.

2-Cover the dough and allow to rest for 30 minutes. / Couvrir la pâte et laisser reposer pendant 30 minutes.

3-Gently punch the dough down to release any air bubbles and divide it into 4 equal balls. Cover and leave them to rest for another 20 minutes./ Dégaser délicatement la pâte puis la diviser en 4 boules de dimension égales.  Couvrir et laisser reposer environ 20 minutes.
4-Roll out each ball into a thin circle about 0.3 cm, dusting generously the top of bread with fine semolina and some anise seeds.  / Etaler progressivement les boules en cercles sur une épaisseur de 0.3 cm environ, en saupoudrant généreusement la surface du pain de la semoule fine et quelques graines d'anis.

5-Transfer the bread to a slightly greased or floured bread baking sheet.  Cover with a clean, dry cloth and let it rise for 45 minutes to 1 hour. / Transférer le pain sur une plaque allant au four légerement huilée ou farinée.  Couvrir avec un torchon propre et sec. Laisser reposer entre 45 minutes à 1 heure.
6-Preheat oven at 220°C fan  / or 240°C / or 475°F / or gas mark 9 / Préchauffer le four à 220°C, équipé de système de ventilation / ou 240°C / ou 475°F / ou 9 th

7-Make slashes or poke the bread with a fork or knife . / Faire des incisions ou piquer avec une fourchette ou couteau.

8-Bake the bread for about 30 to 45 minutes or until it’s golden brown./ Cuire le pain pendant 30 à 45 minutes ou jusqu'à qu'il soit bien doré.

9-Transfer the cooked bread to a rack to cool. / Laisser refroidir le pain sur une grille après la cuisson.

10-Store the cooked bread between kitchen towels to keep warm./ Couvrir le pain avec un torchon propre pour les garder au chaud.

11-Enjoy! / Bssa7a w ra7a!


ann low said...

So healthy and delicious. Sounds so interesting with anise seeds in it :)

Sarah said...

This bread sounds like something I could make. I am planning a Moroccan meal in November and not sure what I should make for a dessert. Any suggestions?

Sarah said...

I made this for my Moroccan meal last night and everybody absolutely loved it! Mine turned out darker than yours but the flavour was so nice and they like the texture.

Oumsara Ilham said...

maachallah 3lik khadija,ton pain kaychahhi,tbarkellah 3lik

Bev said...

This is exactly what I have been looking for (for the last hour!) thanks so much

Bev said...

Tried this recipe and the dough looked lovely but I think the oven temp was far too high, they were much much darker than yours.

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