Traditional Moroccan Bread

Dissolve yeast and sugar in the water. Set aside until the yeast is foamy.

Meanwhile, sift the flour and salt in a large bowl. Make a well in the center and add the yeast mixture little by little. Collect the dough into a ball and knead for 10 minutes on a lightly floured surface. It should be smooth and elastic. Divide into two pieces and form flattened balls. Dust them lightly with the flour, cover with a cloth and let rest for 10 minutes.

Line a baking sheet with parchment paper and transfer your dough balls there. Leave some space between them. Flatten the dough balls to 1-inch thick with your hand. Cover with plastic wrap and let sit for 1 hour in a warm place.

Preheat oven to 350°F. Prick the loaves few times with a fork. Bake for about 25 minutes. Rotate the pan halfway through baking.