Lol 😂

My job is done when I read these comments. I hope some day Allah blesses you too.

Honestly, locally it's called Morrocan pan bread, but I can't find that on youtube. This is the first one I could find. With no reference except a "mweh" supermarket version, I'm sure it's a great bread, but I just need the basic steps. I'm fine with bread baking in general. So, I'm going to have to disagree respectfully, this was quite useful. Perhaps even a bit too long for me.

Oh really, I’ve tried it both ways. You’ll have to show me how to make it your way.😃

I was born in England but my parents were born in Oujda. I’ve picked this all up from my mum. 😃

What would you recommend? Primrose, Lily or Daffodil?

Thank you very much. My mother was Moroccan, I learned from her to make sfinj. She would add a little alcohol and a little oil to the mixture. Always good to remember. Happy Hanukkah.

Martin Di Maggio Happy Hanukkah 🙂

Its moroccan not jewish

@@salim4512 Its a custom for jews from North Africa to make it

@@mznewyorker15 Nobody cares. it doesn't make it jewish

Marcus Brown I do have a fan oven 👍🏼

So 200/220 in a fan oven

driftadt thank you, I know...this was my very first you tube video so I was teaching myself as I went along. As you can see by the editing too ☺️ Ten or so uploads later and you can see I’ve made a little progress 😃

@@tastesofabritmoroccan5295 hi I've been practicing making morrocan bread. I find that it's always yeasty smelling and tasting once baked. How much yeast should you use and how many grams of flour. I first did 3 teaspoons on yeast to 500g of flour. I left it for 1 hour it had risen nicely but the yeast smell was so strong. And it baked really nice but smelt and tasted yeasty. I've tried 1 Teaspoon to 500g but only had risen a bit and takes longer to bake. Also they crack at the bottom when Rising.. Any tips? Thanks

pastry jamy Thanks for your support..

Naimae, with Happiness & Love in Oujda Morocco we call it Khringou 😄It’s basically a cross between a pancake and crumpet.