High Atlas Bread – Toumirte

Tourmirte is a traditional Moroccan bread characterised by it’s distinctive round and flat shape. It’s a delicious accompaniement to any tagine.
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Prep: 1 hour | Cook: 10 minutes | Serves: 3

Barley flour (1 and 1/2 soup bowls)
Yeast
Warm water
Salt to taste

Start the fire under your wood burning stove.
Sieve the barley flour to filter out impurities.
Add 1 – 2 tsp of salt to the flour, followed by the yeast.
Add warm water (around 300 ml in total) little by little – enough to make a soft but not wet dough.
Knead the dough for at least 5 minutes, and place it in a lightly oiled bowl. Let rise for about a half hour.
At this point your fire should be nice and hot, full of broken down coals and with some larger pieces of wood still burning.
Remove the bigger pieces of charcoal from the stove (leave the small ones).
Using water and a rag you don’t mind ruining, wipe down the insides of the stove, removing soot and preparing the surface for cooking.
Stretch out the dough in your hands, changing the shape from round to more of a flat disc.
Using wet hands, fix the dough to the inside of the clay stove structure.
Cook for 10 minutes. Once the bread starts to loosen from the stove, it’s nearly ready.
Finish it off by holding it over the hot coals so the sides get crispy edges.

See how bread is made in a traditional Amazigh oven

Did You Know?

[bctt tweet=”Eating barley helps reduce the risk of type 2 diabetes by controlling blood sugar levels and improve insulin response in the body.” url=”https://bit.ly/30icb1U” prompt=”Tell a friend”]

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