Thursday, 18 April 2019

Inspired to bake Moroccan Anise Ksra

One of the blogs I receive announcements from regularly is Karen's Kitchen Stories.  Sometimes they inspire me to try something out.  When I saw her version of Ksara Moroccan Anise and Barley Flatbread, it reminded me of the wonderful cart loads of bread we saw when we were on holiday in Morocco.  

Loaves for sale in Morocco

Adapting Karen's recipe in several ways...using chickpea flour in place of barley flour since I had non, kneading a I love kneading...leaving in the fridge but not overnight, here are my two loaves.  The texture is soft and it is hard to believe that there is no sugar or honey.  The anise seeds give a lovely flavour...just right for mopping up meat juices.    Perhaps they are not quite flat enough...a sure reason to try this again soon.


  1. Thanks for stopping by! Your adaptations sound delicious.

    1. Thanks Karen...and I love your suggestion that nigella, fennel and sesame seeds given in the longer explanation on your site. Mr S and I love all these seeds. Nigella is often used in Indian Naan bread, is is quite delicious. I use it in my Pineapple Chutney the recipe is to be found on my other blog: Mrs Mace Preserves: