How To Make Moroccan Stuffed Bread(rgifa)
Instructions
1. Make the Bread Dough
-Activate the yeast by mixing it with 1/4 cup of warm (not hot) water and the sugar. Set aside the mixture until it's frothy, about five to 10 minutes.
-Blend the flours and salt in a mixing bowl. Add the yeast mixture, the oil and the rest of the water, and mix to form a dough. The dough should be quite soft but not sticky. If it's too sticky to work with, add a little flour one tablespoon at a time. If the dough feels a bit stiff, work in additional water, a tablespoon at a time.
-Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic. Divide the dough into 4 or 8 equal-sized balls and leave them to rest, covered, while you prepare the filling. (Note that 4 portions of dough will yield two 9" to 10" stuffed breads; 8 portions will yield four 5" to 6" stuffed breads.)
2. Make the Filling and Shape the Bread
-If you like, saute the onions in a tablespoon or two of oil for a few minutes to cook off the raw edge. Allow the onions to cool. (Sauteing is my preference. Otherwise, proceed with making the filling with raw onions.)
-Mix the onions (raw or cooked) with the suet, parsley, spices and harissa. Divide the filling into two or four portions, depending on how many stuffed breads you are making. Set aside.
-Roll out two portions of dough into circles (approximately 5" to 6" in diameter if you divided the dough into 8; or approximately 9" to 10" in diameter if you divided the dough into 4). Spread a portion of the filling over one of the circles, leaving a 1/2" perimeter of exposed dough. Brush the exposed dough with a little water and place the other rolled-out dough on top of the filling. Press the edges of the dough together to seal the filling inside, and finish the edge by rolling it slightly inward, as you would for a pizza crust.
-Place the stuffed bread on a lightly floured surface and cover. Repeat with the remaining dough and filling, and leave the bread to rise for an hour or longer.
