Directions:
In a bowl, place the flour and yeast.
We add the warm water, we hold the bowl with one hand, with the other we go turning the flour with the water and the yeast so that it mixes, we knead until the flour on the walls of the bowl adheres all and is form the dough.
We knead until the bowl and the hand are clean, the quantity of the ingredients has been exact, I have not needed to add water or flour.
We wrap the dough in a kitchen towel, let it rest in a warm place for an hour.
After the hour we remove the dough from the cloth and knead again.
Divide the dough in two, knead one first, place the palm of your hand on top of it, turning and making circles as if it were a ball, until it is round.
In the oven tray we place a baking paper, spread with a little oil.
We stretch the two masses, we give them a rounded and flat shape, which does not exceed 2 centimeters, taking into account that they increase the volume.
Cover with the kitchen towel, let rest for half an hour, heat the oven, 220 degrees position down, place the cup of water inside the oven, so that it provides moisture to the bread.
We put in the oven, once the half hour has passed, and the oven is very hot, medium height, after 15 minutes, we change the position of the oven up and down, we give it another 15 minutes, the time will depend on each oven.
After the time has elapsed and we see that the bread is cooked and golden, we take it out and place it on a rack, so that it does not sweat.
Once the popular Moroccan bread is cold, we can cut it to eat, to consume at the moment or to store, if we want to freeze it, we cut the bread into slices, it is easier to use, then we take the slices we need, to toast for breakfast.
I await your comments! Enjoy!
