Berber Soft Bread Recipe - Cooking Index
Berber Soft Bread Recipe - Cooking Index
Robert Colombi of Paris, France, writes: "My mother was Sicilian and my father, Corsican, but I was born in Morocco and lived there for many years. As I became older, I developed a stronger interest in cooking, especially after I moved to France and got married. I guess I started to feel very nostalgic about the country of my childhood, and it became more important for me to remember and re-create those tastes for my French friends and family."
Courses: Breads| 3 1/2 cups | 218g / 7.7oz | All-purpose flour |
| 1 1/4 teaspoons | 6.3ml | Salt |
| 1 cup | 237ml | Hot water |
| 7 tablespoons | 105ml | Vegetable oil |
| Honey - for serving |
Mix flour and salt in processor. Add 1 cup hot water and 4 tablespoons oil; blend until ball forms. Remove dough from processor. Using oiled hands, divide dough into 3 equal pieces. Roll each piece on lightly floured surface into 9-inch round about 1/4-inch thick.
Heat 1 tablespoon oil in medium (10-inch-diameter) nonstick skillet over medium heat. Add 1 dough round to skillet; reduce heat to medium-low and cook until golden on bottom, about 5 minutes. Turn bread over; cook until golden on bottom and bread is cooked through, about 5 minutes. Transfer bread to plate. Tent with foil to keep warm. Repeat with remaining oil and dough. Break warm bread into pieces, drizzle with honey, and serve.
This recipe yields three 9-inch rounds.
Source:
Bon Appetit, December 2002
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