Method 1: Traditional Hand Kneading

1. Activate the yeast

• In a small bowl, combine the yeast, sugar, and 125 ml (½ cup) lukewarm water. 

• Let it sit for 5–10 minutes, until foamy and bubbly.

2. Mix the dough

• In a large bowl, sift  both the flours and salt together. 

• Make a well in the center and add the activated yeast mixture, then add 250ml (1 cup) lukewarm water and 125 ml (½ cup) of lukewarm milk. 

• Mix with your hand or a wooden spoon until a shaggy dough forms. 

• Cover the bowl with a clean kitchen towel and set aside for 15 minutes.

3. Knead the dough

• Turn the dough out onto a lightly floured surface. Knead for about 10 minutes, until the dough is smooth and elastic and springs back when an impression is made with your finger. (If the dough is still a bit sticky knead in a couple extra tablespoons of all purpose flour)

4. Shape the loaves

• Divide the dough into 3 even pieces. 

• Shape each into a round ball, then roll out on a floured surface into rounds about 23 cm (9 in) for thicker bread or 26 cm (10½ in) for thinner loaves.

5. Rise

• Sprinkle baking trays lined with parchment paper with cornmeal. Place the shaped rounds onto the trays. Reshape if needed.

• Brush the tops lightly with water and, if using, sprinkle with aniseed, sesame seeds, or salt, pressing lightly to stick.

• Cover with clean kitchen towels and leave in a warm, draft-free spot for about 1 hour, or until a slight indentation remains when pressed with your fingertip.

6. Preheat the oven

While the bread is rising, preheat the oven to 220°C / 425°F / Gas 7.

7. Prick and bake

• Just before baking, prick the tops of the breads with a fork dipped in a little all purpose flour.

• Bake in the preheated oven for 12–15 minutes, or until golden and the base sounds hollow when tapped.

8. Cool and serve

• Transfer the loaves to a wire rack and allow to cool slightly. 

• Cut into wedges and serve the same day.

Method 2: Stand Mixer with Dough Hook

1. Activate the yeast

• In a small bowl, combine the yeast, sugar, and 125 ml (½ cup) lukewarm water.

• Let it sit for 5–10 minutes, until foamy and bubbly.
  

2. Mix the dough

• In the bowl of a stand mixer fitted with the dough hook, combine the sifted flours and salt.

• Add the activated yeast mixture, then pour in 250 ml (1 cup) lukewarm water and 125 ml (½ cup) lukewarm milk.

• Mix on low speed for 1–2 minutes until a shaggy dough forms. 

• Cover the bowl with a clean kitchen towel and set aside for 15 minutes.
  

3. Knead the dough

• On a medium speed, knead for 6–8 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.

• If the dough is still sticky after a few minutes, add a tablespoon or two of extra all-purpose flour.
  

4. Shape the loaves

• Turn the dough out onto a lightly floured surface. 

• Shape each into a round ball, then roll out on a floured surface into rounds about 23 cm (9 in) for thicker bread or 26 cm (10½ in) for thinner loaves.

5. Rise

• Sprinkle baking trays lined with parchment paper with cornmeal. Place the shaped rounds onto the trays. Reshape if needed.

• Brush the tops lightly with water and, if using, sprinkle with aniseed, sesame seeds, or salt, pressing lightly to stick.

• Cover with clean kitchen towels and leave in a warm, draft-free spot for about 1 hour, or until a slight indentation remains when pressed with your fingertip.

6. Preheat the oven

While the bread is rising, preheat the oven to 220°C / 425°F / Gas 7.

7. Prick and bake

• Just before baking, prick the tops of the breads with a fork dipped in a little all purpose flour.

• Bake in the preheated oven for 12–15 minutes, or until golden and the base sounds hollow when tapped.

8. Cool and serve

• Transfer the loaves to a wire rack and allow to cool slightly. 

• Cut into wedges and serve the same day.

💡 Tip: Moroccan bread is often used as an edible utensil — perfect for scooping up tagines, dips, and salads.