Moroccan Loaves


This traditional loaf is ideal for soaking up juices from a tagine.





2 loaves

Prep Time

30 minutes

Rise Time

30 to 40 minutes

Bake Time

30 minutes


  • 3-1/2 to 4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 (2-1/4/ tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons ghee, melted
  • 1-1/2 cups warm water (120° to 130°F)
  • Additional cornmeal


Mix together 3 cups flour, cornmeal, undissolved yeast, sugar and salt in a mixer bowl.  Add ghee and water until well mixed.  Add additional flour until dough form a soft dough.  Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Cover and let dough rest 10 minutes.

Divide dough into two pieces.  Form each piece into a ball and then flatten into 5-inch disks.  Place on a greased or parchment lined baking sheet.  Cover and let rise until doubled in size, about 30 to 40 minutes.

Preheat oven to 425°F.  Prick each loaf several times with fork.  Sprinkle tops of loaves with additional cornmeal.

Bake for 15 minutes; reduce heat to 350°F and bake an additional 15 minutes or until loaves are crusty and golden brown.

Recipe Tip:  Melted butter can be substituted for the ghee.