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Moroccan Bouchiette Bread
Very fluffy Bouchiette bread, typical of Morocco, cooked in a pan. A texture between sponge and matel, ideal with honey and clarified butter.
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Critical Success Points
- • Incorporate the water gradually to achieve the right consistency
- • First rise until volume doubles
- • Second rise without fully degassing
- • Cook over medium‑high heat with enough oil to prevent the bread from sticking
Safety Warnings
- • Be careful with hot oil in the pan to avoid splatters
- • Handle the parchment with tongs to avoid burns
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