Moroccan Bread

Directions

1. 1
   Soften the yeast in 1 tbsp sugared lukewarm water.
2. 2
   Let stand a few minutes, then stir and set in a warm place until the yeast froths up.
3. 3
   Meanwhile, mix the flours and salt together.
4. 4
   Stir the yeast into the flour, then add the milk and enough lukewarm water to form a stiff dough.
5. 5
   The amount of water you need will depend on your particular flour but I need about a cup.
6. 6
   Add no more than 1/4 cup water at a time until you can see the dough coming together.
7. 7
   To knead by hand, turn the dough out onto a board and knead hard, adding water if necessary.
8. 8
   Knead for 10-15 minutes until smooth and elastic.
9. 9
   I prefer to use an electric beater with a dough hook and this takes 7-8 minutes at a slow speed.
10. 10
    Towards the end, add the spices.
11. 11
    Split into two balls and let stand 5 minutes.
12. 12
    Meanwhile, lightly grease a mixing bowl.
13. 13
    Transfer the first ball of dough into the greased bowl and form a cone shape by holding the dough in one hand and rotating it against the side of the bowl.
14. 14
    Turn out onto a baking sheet that has been sprinkled with cornmeal.
15. 15
    Flatten the cone with the palm of your hand to make a disc that is about 5-6 inches across and slightly raised in the centre.
16. 16
    Repeat with the second dough ball.
17. 17
    Cover with a damp towel and let rise.
18. 18
    Paula says to let it rise 2 hours but I found mine was done in about an hour.
19. 19
    Preheat the oven to 200 C or 400°F.
20. 20
    Using a fork, prick the bread around the sides 3-4 times.
21. 21
    Bake on the centre shelf of the oven for 12 minutes, then lower the heat to 150 C or 300 F and bake 30-40 minutes more.
22. 22
    Remove and let cool.
23. 23
    Cut into wedges when you're ready to serve.