Anyone have a good sourdough (or yeast) recipe for Ksra AKA Pain Marocain AKA Moroccan Bread?
Moroccan food is excellent and it's all the better with fabulous bread!
A couple of years ago, I travelled around Morocco with my wife and some friends. Since returning, I've been working on replicating the ubiquitous ksra bread. Morocco has so many fabulous breads but this is the one you see everywhere on the street.
It would appear at every meal; alongside jam, honey and fresh goat cheese for breakfast, with chickpeas and hard boiled egg inside or grilled sardine kefta for lunch, to scoop up tajine for dinner. It's half staple, half utensil.
I found a pretty good yeasted recipe for ksra spiced with fennel seed (heaven!) in Flatbreads and Flavours (good book, by the way; http://www.harpercollins.ca/books/Flatbreads-Flavors/?isbn=9780061673269) and have modified it to my liking. I found the cornmeal caused the loaf to be heavy and using atta flour (durum) instead of some or all of the whole wheat made for a nicer flavour and crumb.
Most recipes I've seen online are poor imitators of this simple, delicious bread and many of the associated pictures are quite sad looking! Flat and pale!
I'm throwing this out here to see if anyone has any other good recipes for this bread, especially with a sourdough starter. My fledgling starter is currently bubbling away on the countertop and I'm itching to use it!