Frena bread is a traditional Morrocan bread with many different versions and cooking methods. It is similar to a pita but has more of a bread texture and character. The following was given to me by my good friend Zozo Hannah, the chef and owner of Magdalena restaurant near the sea of Galilee in Israel. You can add spices into the dough or simply brush them on top as it comes out of the oven.
15 grams ground za'atar leaves or 50 grams za'atar blend - this is optional to add either into the dough or sprinkled on after baking and brushing with olive oil.
In a mixer fitted with a dough hook knead all the ingredients on low speed for about 3 minutes until the dough comes together.
Increase the speed to medium and knead for 5 minutes. Place the dough in a lightly greased bowl and cover with plastic wrap.
Set aside to proof for 1 to 1.5 hours.
On a very lightly floured surface portion the dough into 150 gram (or any other weight) balls and set aside for 15 minutes.
Flatten each ball by hand or with a rolling pin to a disk of about 1/2 inch thickness. Place on a lightly floured surface or tray, cover with a towel and let proof for 45 minutes.
You can choose to bake the bread on a tray and in that case place the disk on a tray lined with parchment paper.
Preheat your oven to 400 degrees. You can try to bake it using a pizza stone or bake in a tray.
Bake for 20 minutes.
Optionally, brush with olive oil and sprinkle with za'atar leaves or za'atar blend.
Recipe Note
Variations & Ideas
• Cook the frena bread on a grill for a great flat bread
• Use this dough for pizza
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