50 min
50 min
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Frena is a traditional Moroccan bread, which was used to be baked in the local communal oven (“Frena” in Moroccan Arabic), on top of burning hot pebbles. This bread has a thin crust and a fluffy crumb, absolutely delicious! It’s the first time I’m baking pebbles and guys- it is such an interesting method. The dough is placed directly on the burning pebbles, creating a super unique pattern on the bottom of the bread each time. There are different versions of how to bake the frena bread, one of them is baking in an electric pot (top and bottom heat), but I believe most of you do not have it, and I do not want anything to limit you in baking. You can find pebbles in any gardening shop (Just wash them well before use).
Bowl
Mixer
Towel
Oven
Pan
scale
In a bowl, add water and fresh yeast, mix well until the yeast dissolves.
Add the sugar, flour, and salt. Mix well until all the ingredients are incorporated into the dough.
Add the olive oil and mix it into the dough. Keep kneading, be aware that this dough is high in hydration, so I recommend keeping kneading it in the bowl for about 8 minutes.
Cover with a towel and let it rest for 30 minutes.
Fold the dough on itself. Cover with a towel and let it rest for 30 minutes.
Fold the dough on itself. Then move it to an oiled working surface.
Divide the dough into 200 gr pieces.
Round each piece into a ball. It doesn’t need to be perfect, but try to get a smooth surface.
Let the balls rest on a floured tray, cover with a towel, until doubled in size.
In the meantime, preheat the oven to 220°C or 430°F and place a pan with pebbles for heating.
Open the dough carefully and place it directly on the hot pebbles.
Bake for 20 minutes. If the bottom is still soft, flip the frena and let it bake for another 5 minutes (bottom side facing up).
Eat immediately.
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