Tafarnout of the Souss (stone-baked bread)

Method

1. 1

   Wash the flat river stones thoroughly and heat them directly over a wood fire until very hot (the authentic traditional Souss method).

2. 2

   Knead the dough from the wholemeal flour, yeast, salt and warm water until soft and elastic, and leave it to rise until doubled in size.

3. 3

   Divide the dough into medium loaves, flatten them slightly and leave them to rise a second time for a while.

4. 4

   Place the loaves directly on the hot stones (or a hot griddle as a modern alternative) and cover them with more stones or another hot metal lid so they bake on both sides at once.

5. 5

   Bake until the bread is cooked through with a light, crisp crust and the distinctive aroma of the stones, and serve hot; this traditional bread is one of the best-known specialities of the Amazigh Souss region in southern Morocco, often baked outdoors near the riverbeds.