Moroccan Bouchiette Bread

Ingredients

• 500 g Type 45 wheat flour (Sift to avoid lumps)
• 400 g Extra fine semolina (Gives the characteristic texture)
• 1 c. à café Salt
• 1 c. à café Sugar
• 8 g Dry baker's yeast (Approximately 2¼ tsp)
• 620 g Warm water (Température 35‑40 °C)
• 30 ml Vegetable oil (e.g., sunflower) (For pan cooking)
• à convenance Honey (optional) (For serving)
• à convenance Clarified butter (optional) (For serving)

Instructions

1. Mix the dry ingredients

   In a large bowl, sift 500 g of type 45 flour, add 400 g of extra fine semolina, 1 tsp of salt and 1 tsp of sugar. Mix evenly.

   Time: PT3M

2. Incorporate the yeast and water

   Make a well in the center, pour 8 g of dry yeast and begin adding 620 g of warm water gradually while gathering the dough by hand or with a stand mixer.

   Time: PT4M

   Temperature: 35-40°C

3. Knead the dough

   Knead the dough for about 5 minutes until an elastic and homogeneous texture is achieved.

   Time: PT5M

4. First rise

   Shape a ball, cover with plastic wrap and let rise for 25 minutes in a warm oven (or at room temperature away from drafts).

   Time: PT25M

   Temperature: 30°C

5. Second rise

   Lightly dampen your hands, fold the edges of the dough toward the center to incorporate air, cover again and let rise for 35 minutes until the volume doubles.

   Time: PT35M

   Temperature: 30°C

6. Shape the balls

   Lightly oil the work surface and hands, divide the dough into 8 equal-sized balls (or smaller for beginners).

   Time: PT5M

7. Prepare the pan and parchment

   Heat a non‑stick pan over medium‑high heat. Cut a circle of parchment the size of the pan and place it in the pan with a drizzle of oil (≈30 ml).

   Time: PT3M

   Temperature: Medium‑high

8. Cooking – first side

   Flatten each ball into a disc about 1 cm thick, place in the pan. Cook for 3 minutes until bubbles appear on the surface.

   Time: PT3M

   Temperature: Medium‑high

9. Cooking – second side

   Flip the bread using a spatula and cook another 3 minutes until golden brown and fully cooked.

   Time: PT3M

   Temperature: Medium‑high

10. Rest and serve

    Remove the bread, place on a rack. Serve warm with honey and clarified butter or browned butter.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

6 g

Fiber

2 g