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Fatima Bread
This bread recipe simulates a traditional Moroccan round bread. Since
the flour used by most Americans is very finely milled Cream of Wheat
is added to produce the traditional coarseness.
| Time - Preparation: |
1 1/2 hours |
Time - Baking: |
40 minutes |
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Temp - Oven: |
425° F (preheated) |
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| Equipment: |
| Large mixing bowl |
Cookie sheet |
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| Ingredients: |
| 2 Cups Water |
1/2 Cup Cream of Wheat |
| 1/2 Tsp. Salt |
4 Cups Flour |
| 1 Pkg. Dry Yeast |
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Olive Oil as needed |
| Preparation: |
- Dissolve salt in water, add yeast and let stand for 5 minutes
- Add Cream of Wheat to water/yeast mix and let stand for 30 minutes
- Add flour slowly - use dough hook on low (if mixing by hand
use hands, note that the dough is very soft and sticky)
- Form dough into a ball and coat liberally with olive oil then
press dough into a large flat circle (13 inch dia.) on a oiled/greased
cookie sheet
- Let rise for 1 hour (dough should double in size)
- Preheat oven
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| Baking: |
- Bake for 30 minutes
- Flip bread over and bake for an additional 10 minutes (the bread
is done when it sounds hollow when thumped)
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