Easy Sesame-Raz el Hanout Bread Without Kneading

Mixing the dough: Combine the flour, yeast, sesame seeds, and spices in a bowl. Add the olive oil and 400 ml of warm water. Stir everything well together with a spatula. Cover and let rest for 30 minutes.

Adding salt: Dissolve the salt in 50 ml of warm water. Mix this into the dough, which has now become softer and airier. Let the dough rest for at least 4 hours, until it has doubled in size, is airy, and bubbly.

Preheating the oven: Place a cast iron pot with a lid in the oven. Preheat the oven to 230°C and let the pot heat up for at least 30 minutes.

Shaping and baking: Prepare baking paper and sprinkle it with sesame seeds. Pour the dough (in one piece or divided into six portions) onto the baking paper. Remove the hot cast iron pot from the oven. Place the ice cubes in the pot, then place the baking paper with the dough in the pot, and close immediately with the lid.

Baking: Bake for 25 minutes with the lid on the pot. Then remove the lid and bake for another 15 minutes for a nice crust. For a whole loaf: bake an additional 10 minutes.

Cooling: Remove the bread from the pot and let it cool on a rack.