RECIPE WORLD MASTER

Yo, check it out, I found this dope recipe for some bomb Moroccan bread. It's called Ksra, and it's got some anise in it to give it that extra kick. Trust me, your taste buds are gonna be dancing after you try this.

Ingredients:

Alright, here's what you need:

• 3 cups all-purpose flour
• 1 tbsp active dry yeast
• 1 tsp salt
• 1 tbsp anise seeds
• 1/2 cup warm water
• 1/2 cup milk
• 1/4 cup olive oil

Tools:

Make sure you have these babies on hand:

• Baking sheet
• Parchment paper
• Mixing bowl
• Measuring cups and spoons
• Dough scraper (optional, but helpful)

How to make:

Ready to get started? Let's go:

1. First things first, preheat your oven to 400°F and line your baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, yeast, salt, and anise seeds.
3. Add the warm water, milk, and olive oil to the dry ingredients and mix until a shaggy dough forms.
4. Dust your work surface with flour and dump the dough out onto it.
5. Knead the dough for about 10 minutes, until it's smooth and elastic. You can use a dough scraper to help you if it's sticking too much.
6. Divide the dough into 8 pieces and shape each one into a ball.
7. Place the dough balls on the prepared baking sheet and flatten them slightly with your hand.
8. Use a sharp knife to score an X on the top of each bread.
9. Bake for about 20 minutes, until the breads are golden brown and sound hollow when tapped on the bottom.
10. Remove from the oven and let cool on a wire rack.

Tips:

Here are some things to keep in mind:

• If you don't have anise seeds, you can substitute with fennel seeds or omit entirely.
• If your dough is too dry, add more warm water, a tablespoon at a time.
• If your dough is too sticky, add more flour, a tablespoon at a time.
• You can freeze these breads for up to a month. Just let them thaw at room temperature and warm them up in the oven before serving.

That's it, folks! Now you can enjoy some delicious, homemade Ksra bread. Serve it up with some Moroccan tagine or dip it in some hummus - the possibilities are endless.

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Peace out and happy cooking!