The basis of Moroccan bread, which was originally called Frena bread, is very thin dough.
Kneading the dough is hard and exhausting for anyone who isn't used to working with thin dough. It's sticky, rises quickly, requires a lot of attention, and is unforgiving when it comes to mistakes.
But when the dough is successful and fresh and soft rolls come of the oven, you can't remain indifferent to them.
This is dough is spongy and it is suited for dipping in almost any kind of sauce and for preparing sandwiches with almost any ingredients. It's wonderful with all kinds of cheeses, seasoned salads, meat or cutlets, casseroles and it's mainly bread for dipping into the sauce of Hareima. Sfenj, muflatas, and friksa can be prepared from the dough, which only requires a little experience, a desire to experiment, and not getting dejected by your first failures.
As a result, I decided to add recipes with different levels of difficulty to the booklet of recipes that comes with each mould, starting with a recipe for dough that isn't too thin for beginners up to a recipe for dough whose thinness is very hard to attain and that's filled with cooked mushrooms or meat.
You can find recipes in the booklet for different kinds of fillings and cooked sauces, and a recipe for thin and quick-to-prepare pizzas that especially suit the surface of the mould.
