Marrakech Street Bread
Recipe type: Bread
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 3 to 4
  • 2½ cups semolina
  • 1 cup unbleached flour
  • 1¾ cups lukewarm milk
  • 1½ tsp. yeast
  • 2 tsp. brown sugar
  • 1½ tsp. salt
  • 1 Tbs. olive oil
  1. Combine the semolina, flour, yeast, salt, and sugar in a stand mixer, and while running, slowly add the milk followed by the olive oil. Mix until combined.
  2. Turn out onto a lightly floured counter and kneed until smooth and elastic, adding flour as necessary. Shape into a ball, cover and let rest at room temperature for 15 to 20 minutes.
  3. Punch down and divide into 4 to 5 equal parts. Form into rounds that are about 4 to 6 inches in diameter. Very lightly oil the loaves and place them on a lightly oiled baking sheet. Cover and let rise in a warm area of about 45 minutes to an hour, depending on temperature.
  4. Preheat an oven fitted with a baking stone to 400 degrees F.
  5. Transfer the loaves from baking sheet onto baking stone, close oven and bake for about 20 minutes or until golden brown. Remove and cool slightly before serving.
Recipe by Rainy World Kitchen at