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Kasbah Tamadot

Virtual Berber bread making class

Bread the Berber way

Morocco has an incredible culinary scene, and whilst the tagine might be one of the most well recognised dishes globally, the most widely eaten food in Morocco is in fact Berber bread. Berber bread – or ‘Agroum’ as it is called locally – has been around for centuries and is eaten with almost every meal!

If you’ve ever visited more than one Berber community and stopped in for lunch, you’ll know that the bread served comes in all shapes and sizes, with the colour and taste differing too – however one thing is for certain…they are all equally delicious!

The method of preparing the dough is the same but the baking style varies from using traditional clay ovens to ceramic pots. Berber breads include the likes of Tanourt, a circular flat bread; Batbout, a soft and chewy thin flat bread (like a pitta); Orfan, a crispy flat bread; and Khobz Feran, a round traditional Moroccan bread.

Although Berber bread may seem like just a simple and tasty addition to any meal, this everyday occurrence means so much more. The bread is a central part of the Berber history, symbolising the sharing of food and bringing communities together for thousands of years.

At Kasbah Tamadot we have our own Berber Kitchen in the gardens and guests are always welcome to pop in and watch the bread being freshly made.

Is your tummy rumbling from all that talk about freshly baked bread? Why not have a go at making your own at home, don’t forget to some snaps on social media and tag us @virginlimitededition.

Make homemade Berber Bread
It may not be quite the same as the authentic Berber bread at Kasbah Tamadot (after all it’s made by members of the Eve Branson Foundation in the Berber Kitchen in the gardens) but why not give it a try at home?

4 cups flour
2 tsp salt
1 tbsp yeast (active dry)
2 tbsp vegetable oil
¼ cup warm water

• First mix all of the dry ingredients together in a large bowl, and then add the oil and water to create a dough.
• Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough is sticky, add some more flour or water in very small quantities.
• Break the dough into small pieces and form balls, then place on a baking tray.
• Cover the baking tray with a tea towel and leave it to sit for 10-15 minutes.
• Remove the tea towel and use the palm of your hand to flatten each dough ball into circles.
• Leave it to sit in a warm area for a further 10 minutes.
• Heat a non-stick griddle pan or skillet over a medium to high heat
• Sprinkle the pan with a bit of flour then place the dough in the pan
• Adjust the heat so the pan sizzles gently
• After about 5minutes it should be browned on the bottom, then flip the bread and cook on the other side for a 2-minutes more
• When browned and firm it’s ready!
• Serve with a dash of olive oil, honey or some almond butter, and a cup of Moroccan mint tea of course

Watch Malika prepare fresh bread here

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