Moroccan Honey Bread

Vickie Parks


Lightly sweetened with honey, this round loaf is a great accompaniment to a steaming bowl of pumpkin soup or a spicy lamb stew. It's an easy recipe to work with and is easy to knead.


★★★★★ 1 vote

8 to 12 (yield: 2 loaves, each cut into 4 or 6 slices)
1 Hr 30 Min
15 Min


  • 1 1/4 cups
    warm water
  • 1 (1/4-oz) pkg
    active dry yeast (2 1/3 tsp)
  • 1 Tbsp
  • 1/2 tsp
  • 2 cups
    all-purpose flour
  • 1 1/2 cups
    whole wheat flour
  • 3 Tbsp
    olive oil
  • 1 Tbsp
    toasted sesame seeds

How to Make Moroccan Honey Bread


  1. Gently stir 1/2 cup of the warm water into the yeast, honey and salt. Cover and stand for 5 minutes or until bubbles appear on the surface.
  2. Sift both flours into a large bowl. Stir 1 Tbsp olive oil, remaining 3/4 cup warm water, and the yeast mixture into the flour, stirring until soft dough forms. Turn dough out onto a lightly floured surface. Knead for 10 minutes or until smooth.
  3. Grease 2 standard size baking trays (cookie sheets); set aside.
  4. Divide dough in half. Knead dough halves for 1 minute each. Shape each kneaded dough portion into a flat 8- to 9-inch round loaf. Place 1 on each prepared tray. Cover with plastic wrap and stand in a warm place for 1 hour or until doubled in size.
  5. Preheat oven to 400°F (200°C).
  6. Brush loaves with remaining oil. Sprinkle sesame seeds on top. Bake for 15 to 18 minutes or until golden and cooked through. Serve warm.

Printable Recipe Card

About Moroccan Honey Bread

Course/Dish: Flatbreads
Main Ingredient: Flour
Regional Style: Moroccan
Dietary Needs: Low Fat Low Carb

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How To Knead Dough Recipe

How to Knead Dough

Kitchen Crew @JustaPinch

Learn how to knead dough. Watch the "pinch tips" video here.