Moroccan Bread
180 mins (prep 140, cooking 40)
9 ingredients
2 servings
A recipe from Paula Wolfert's book, Moroccan Cuisine. The bread is very dense, to help soak up all the lovely sauces that come with a tagine. When I was in Morocco we were served all-white bread, but this recipe with a bit of whole-wheat flour works well too.

Categories:  low-fat , low-cholesterol , african , low-sat.-fat , inexpensive , healthy , breads , <-4-hours , vegetarian , low-in... , moroccan , time-to-make ,
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Serving Size (281.32 g)
Servings 2
Amount per Serving
Calories 77.83 Calories from Fat 27.72
% Daily Value *
Total Fat 3.08g 9.49%
Saturated Fat 0.3g 3.05%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 2331.55mg 194.3%
Total Carbohydrate 10.45g 6.97%
Dietary Fiber 3.79 g 30.33%
Sugars 2.47 g %
Protein 5.38g 21.51%
Vitamin A 23.22IU% Vitamin C 1.58mg%
Calcium 75.97mg% Iron 3.31mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
unbleached flour, lukewarm milk, cornmeal