Moroccan Frena Bread Draft

How I make it

Dough

1. In a wide bowl, mix the flour and sugar. If using dry yeast, add it too.

2. Make a well in the center and add 2 cups of the water, the egg beaten with the salt, and the oil. If using fresh yeast, dissolve it in the water before pouring it in.

3. Knead for at least 5 minutes, gradually adding the rest of the water, until the dough is very soft and elastic. You can also knead in a stand mixer for about 4 minutes.

4. Transfer to a lightly oiled bowl, cover with plastic wrap and let rise for about 45 minutes.

Filling

1. While the dough rises, heat the olive oil in a skillet and cook the spinach until wilted.

2. Drain and squeeze well to get rid of as much liquid as possible.

3. Chop the spinach, transfer to a bowl, add the parmesan, salt and pepper, and mix.

Shaping and baking

1. Knead the dough for about a minute on a floured surface and divide into 5-6 equal pieces.

2. Shape each piece into a ball, set on a well-floured surface, cover with a clean cloth and let rise for 20 minutes.

3. Preheat the oven to 480°F (250°C) and flour a baking sheet well.

4. Flatten the balls a little with your hands and place about 2 tbsp of filling in the center of each.

5. Fold the dough over the filling from both sides and pinch the edges closed.

6. Place the breads on the sheet seam side down.

7. Bake on the top rack for 2-5 minutes, until browned.

8. Turn the breads over and bake for another 2-5 minutes, until the other side is browned too.

9. Wrap the breads in a clean towel while still warm to keep them moist.