Easy Moroccan Breakfast Bread

Prep Time
Cook Time
1h 10m
Ready In

"I saw these being made on a television programme Everyday Gourmet, presented by Justine Schofield, a few years back. They looked so easy to make, and I thought I would try them. I completely forgot about them and just saw this recipe again. I am hoping to make them soon, but first need to find out where I can buy some fresh yeast."

Original recipe yields 4 servings


  • Serving Size: 1 (102 g)
  • Calories 233.8
  • Total Fat - 1 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0.5 mg
  • Sodium - 11.7 mg
  • Total Carbohydrate - 48 g
  • Dietary Fiber - 1.9 g
  • Sugars - 0.6 g
  • Protein - 6.9 g
  • Calcium - 11.3 mg
  • Iron - 1.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

In a large bowl add the flour, semolina and salt. Mix the yeast with 1 ½ teaspoons of the water. Making a well in the flour mixture, slowly incorporate the yeast and remaining water.

Step 2

Remove the dough from the bowl and knead for 10 minutes. Cut the dough into 4 pieces and roll into balls. Sprinkle a tray with extra semolina and rest for 5 minutes before pressing down on dough to make mini pizzas. Rest again for 30 minutes or until it doubles in size.

Step 3

In a large non-stick pan add the pieces of bread and cook for 5 minutes on each side.

Tips & Variations

No special items needed.