Mkhamer-Skillet Bread

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Buttery was the first word that came to mind when I bit into this bread. It's a little dense which makes it perfect for sopping, so it probably wouldn't hurt if you made some soup or stew on the day you make this bread. 


The dough uses both all-purpose flour and semolina flour and of course the standard yeast, salt, sugar, oil, and water. 
The last few minutes of kneading I do on the counter, I just love playing with dough. 

After the required resting and shaping, they are cooked in a heavy-bottomed skillet. Fortunately, I have a few cast-iron pans that are great for this. 
Cooked over medium-high heat, I flipped the bread frequently to ensure thorough and even cooking. 

Today I'm making this bread again, but this time I'm making smaller disks, I am going to divide the dough into 4 pieces, then after cooking and cooling they'll be individually wrapped and tucked into the freezer for easy peasy bread anytime. 


Mkhamer-Skillet Bread


  • Makes 2 loaves

    1 teaspoon dried active yeast
    1¼ teaspoons caster sugar
    100g plain flour, plus extra if needed
    100g semolina flour, plus extra for dusting
    ½ teaspoon salt
    1 tablespoon olive oil, plus extra for oiling
    110–150ml warm water    

    In a small bowl, mix the dried yeast and ¼ teaspoon of the sugar with 1 tablespoon warm water using a fork. Leave the yeast to activate for about 5 minutes or until the mixture is foamy.    

    Mix the flours, remaining sugar and salt together in a large bowl. Pour in the olive oil, yeast mixture and 110ml warm water, then use your hands to mix the ingredients together to form a soft dough. The dough should feel slightly sticky. If your dough is too dry, gradually add a little extra warm water, a tablespoon at a time, until you obtain the right consistency. If it’s too sticky, add a bit more plain flour.    

    Lightly dust a work surface with semolina flour and knead the dough for about 10 minutes until smooth and elastic – to check that it has been kneaded enough, press it with your finger and it should bounce back. Divide the dough in half and shape each into a round loaf. Cover each loaf with clingfilm and leave to rest in a warm place for 15 minutes.
    Using your hands, flatten each loaf into a disc 7mm thick and dust both sides with semolina flour. Place the discs on a tray or work surface in a warm place, leaving at least 5cm between each loaf to allow enough room for rising. Cover the discs with clingfilm and leave to rise for about 1 hour until they double in size – they may need longer if they are left in a cold room.    
    Lightly oil a frying pan, ideally heavy based, and preheat over a medium heat. Gently place a loaf in the pan and cook, turning several times, for about 6 minutes on each side until golden. Remove from the pan and place on a wire rack while you cook the other loaf in the same way. Leave the bread to cool for a few minutes before serving.

    Benkabbou, Nargisse. Casablanca .


And that's that!

Buttermilk Biscuits

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Flakey biscuits hot out of the oven. Please pass the butter and jam. 

Now, let's get to making some flakey biscuits. 

There's nothing magical about these, it's just your standard buttermilk biscuit recipe. All-purpose flour, salt, baking powder, baking soda, butter, and buttermilk. 
Although this time I added a little sharp cheddar cheese and a pinch of cayenne pepper. 


The easiest way I've found for cutting the butter into the flour is to grate the butter into the bowl of flour using the large side of the cheese grater. Then just gently toss it around with the flour using your fingertips. 


Then if using, toss in the cheese and cayenne pepper. I used 1/8 tsp of the pepper and it's barely discernable, next time I'll use a tad more. 
Add the buttermilk and quickly, gently mix until the dough just holds together. and gather into a ball. 

Now comes the layering. Gently gather the dough into a ball, cut the ball in half, then stack one half on top of the other, gently press down on the dough and repeat three or four times. 

This is what your dough should look like after layering it four times. Flatten the dough again and this time roll it out to 1/2 inch thickness.

I have found that using a biscuit cutter or knife to cut out the biscuits helps with getting good layering.  Cutting biscuits out with a glass just "smooshes" the sides together and hinders the rise. 


Ready for the 450* oven. 

So of course, I don't always do as I'm told, so I didn't sift the dry ingredients. Also, I usually get about 8-9 biscuits out of this recipe. 

I hope you try them, they are wonderful. 

Buttermilk Biscuits


  • 2 cups unbleached white flour
    1/2 teaspoon salt
    4 teaspoons baking powder
    1/2 teaspoon baking soda
    6 tablespoons butter (about 1/3 cup)
    3/4 cup buttermilk


  1. Preheat the oven to 450°.

    Sift all of the dry ingredients into a large bowl. Cut in the butter using a knife, a pastry cutter, or your fingers, until the mixture resembles coarse cornmeal.

    Quickly, but gently, stir in the buttermilk, just until the dough holds together. Don’t overstir or the biscuits will be tough. Turn the dough onto a lightly floured board and knead gently with floured hands. Press the dough into a ball, cut it in half, place one half on top of the other and press down. Repeat three or four times. Then roll out the dough to about 1/2-inch thickness. Cut rounds with a biscuit cutter or glass, or cut rectangles with a knife. Place the biscuits on an ungreased baking sheet leaving a little space between them.

    Bake for 15 to 18 minutes, until the biscuits are golden. Serve warm with butter, preserves, or plain.

    Variations Wheat Germ Biscuits: Reduce the flour to 1-3/4 cups and add 1/4 cup wheat germ. Proceed as directed.

    Cornmeal Biscuits: Reduce the flour to 1-3/4 cups and add 1/4 cup stone ground white or yellow cornmeal. Proceed as directed.

    Pecan Biscuits: Stir 1/4 cup ground toasted pecans into the sifted dry ingredients. Proceed as directed.

    Red Pepper-Cheese Biscuits: After cutting the butter into the sifted dry ingredients, stir in 1/2 cup grated sharp cheddar cheese and a pinch or two of cayenne pepper. Mix well. Proceed as directed.

    Shortcake Biscuits: Add 2 tablespoons of sugar to the dry ingredients and 2 teaspoons vanilla extract to the wet ingredients. For a shortcake biscuit deluxe, add 1/4 cup of ground pecans as well. Proceed as directed.

    Source: Sundays at Moosewood Restaurant Cookbook

And that's that!