Moroccan Bread (Frena) Recipe 

In Moroccan this recipe is called frena (oven) bread and is made fresh in many homes in the morning to be eaten with every meal of the day.

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Ingredients

• 2kg white flour
  
• 1 cube wet (live) yeast
  
• 1 spoon sugar
  
• 1.5 spoon salt
  
• 1 whisked egg
  
• 5 cups of water
  

Steps

1. Put the yeast and the sugar in a glass. Add water up to 3/4 of the glass and leave for a minute.
   
2. Mix the flour and the salt, then add the yeast mixture and add the 5 cups of water. Knead well by hand until you get a nice, smooth, flexible dough.
   
3. Cover the dough and leave in a warm place to rise for about an hour. In the winter it takes longer to rise so wait until you see it double in size.
   
4. Knead again for a couple of minutes with floury hands and divide into 5 parts. Knead each part a bit and create 5 balls, leave on a floury surface for about 30 minutes to rise again.
   
5. Flatten each ball of dough (open the dough) to about the size of a medium plate (20cm to 24cm). Brush (or by hand) the egg on top of each circle and bake in a pre-heated oven (200c) for 20-25 minutes. You will know when it's ready when the smell will spread all over the house and the top of the bread will be a golden brown colour.
   
6. Remove from the oven and leave to cool down (about 30 minutes). Then eat with your meal or wipe with salads (houmous, tehina, matbucha, fried aubergine and many more options), if you want to use the bread a day or two later keep sealed in a plastic bag, or a few days later - freeze and than re heat in the oven until hot and soft.
   

Tips

• Dough rises better in the summer, but even in the winter, if you'll wait long enough (1-2 hours) it will rise nicely.
  

Warnings

• It's too tasty to keep for other days, try not to finish it in 10 minutes.
  

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