Crunchy Bread with Maakouda Recipe
Craving something crispy, savory, and totally next-level? This Crunchy Bread with Maakouda is your jam—golden, breadcrumb-coated bread paired with spicy Moroccan potato fritters. It’s a flavor-packed snack or meal perfect for the UK, US, or Australia. Let’s dive into this tasty, Moroccan-inspired dish! Want more savory vibes? Check out our Fluffy Semolina Bread with Chicken or Creamy Pesto Chicken Wraps.
Crunchy Bread with Maakouda, featuring golden bread and spicy Moroccan potato fritters
Ingredients for the Dough
The bread is soft inside, crispy outside:
- 240 ml lukewarm milk – activates the yeast.
- 7 g instant yeast (1 tbsp or 1 packet) – for rising.
- 15 g honey – subtle sweetness.
- 450 g strong/bread flour – for structure.
- 8 g salt (1⅓ tsp) – balances flavors.
- 30 g unsalted butter – keeps it soft.
Coating
For that golden crunch:
- Milk – for brushing.
- Breadcrumbs – for coating.
Maakouda
Spicy potato fritters that steal the show:
- 1000 g potatoes – the base.
- 3 g ras el hanout – Moroccan spice magic.
- 3 g ground cumin (1 tsp) – warm flavor.
- 3 g onion powder (1 tsp) – savory kick.
- 2 g garlic powder (⅔ tsp) – aromatic.
- 2 g black pepper (⅔ tsp) – sharp bite.
- 2 g cayenne pepper (⅔ tsp) – brings heat.
- 5 g salt (⅚ tsp) – seasons perfectly.
- 10 g fresh parsley – fresh and vibrant.
Flour Mix
For coating the maakouda:
- 100 g all-purpose flour – for dredging.
- 2 g cayenne pepper (⅔ tsp) – extra spice.
- 2 g salt (⅓ tsp) – for flavor.
- 2 medium eggs – for binding.
- Breadcrumbs – for crunch.
How to Make Crunchy Bread with Maakouda
Ready to whip up this epic combo? Here’s the step-by-step:
- Start the dough: In a large bowl, mix 240 ml lukewarm milk, 7 g instant yeast, and 15 g honey. Let rest for 5 minutes until bubbly.
- Knead the dough: Add 450 g bread flour, 8 g salt, and 30 g butter. Knead for 10–12 minutes until smooth. Cover and let rise in a warm spot for 1 hour, until doubled.
- Cook the potatoes: Peel and chop 1000 g potatoes into chunks. Boil in water (optional: add a pinch of salt) for 15 minutes until tender. Drain and mash in a large bowl.
- Season the maakouda: Add 3 g ras el hanout, 3 g cumin, 3 g onion powder, 2 g garlic powder, 2 g black pepper, 2 g cayenne, 5 g salt, and 10 g chopped parsley to the mashed potatoes. Mix well.
- Shape maakouda: Form into flat patties (4–5 cm diameter). Wet hands slightly to prevent sticking. Place on baking paper.
- Coat maakouda: Mix 100 g flour, 2 g cayenne, and 2 g salt in a bowl. Beat 2 eggs in another bowl and place breadcrumbs in a third. Coat each patty in the flour mix, then egg, then breadcrumbs. Set aside on baking paper.
- Shape the bread: Deflate the dough, roll into a rectangle on a floured surface, and cut into 10 equal pieces. Brush tops with milk and press one side into breadcrumbs.
- Second rise: Place dough pieces on baking paper. Let rise for 30 minutes in a warm spot, until doubled.
- Fry the bread: Heat a layer of sunflower oil in a frying pan to 175°C (350°F). Fry bread pieces on both sides until golden brown. Drain on paper towels.
- Fry the maakouda: In another frying pan, heat a little sunflower oil over medium heat. Fry maakouda patties for 2–3 minutes per side until golden and crispy.
- Serve: Serve the crunchy bread with maakouda on the side or slice the bread and stuff with maakouda for a sandwich vibe.
Why This Recipe Is a Game-Changer
This Crunchy Bread with Maakouda is straight-up fire—crispy, golden bread paired with spicy, flavorful potato fritters. It’s a Moroccan-inspired treat that’s perfect for snacks, sides, or a full-on meal. The ras el hanout and cumin? Total flavor bomb.
Tips for Perfect Crunchy Bread with Maakouda
Wanna nail this recipe? Here’s the lowdown:
- Use lukewarm milk (not hot) to keep the yeast happy.
- Wet hands when shaping maakouda to avoid a sticky mess.
- Fry at the right temp (175°C) for perfectly crispy bread and patties.
- Serve with a yogurt dip or harissa for extra flavor.
Frequently Asked Questions
What is Crunchy Bread with Maakouda?
Crunchy Bread with Maakouda pairs golden, breadcrumb-coated bread with spicy Moroccan potato fritters flavored with ras el hanout and cumin.
How long does it take to make Crunchy Bread with Maakouda?
Prep and cooking take about 2 hours, including dough rising and frying time.
Can I bake the bread instead of frying it?
Yes, bake at 200°C (400°F) for 15–20 minutes until golden, but frying gives the crunchiest texture.
How do I store Crunchy Bread with Maakouda?
Store bread and maakouda separately in airtight containers in the fridge for up to 3 days. Reheat before serving.
Wrapping It Up
This Crunchy Bread with Maakouda is a total vibe—crispy, spicy, and perfect for any savory craving. Whether you’re in the UK, US, or Australia, it’s a must-try. Make it, enjoy it, and let us know how it went in the comments! Craving more savory dishes? Check out our recipe collection.
