March’s Kitchen of the Month is Kelly, of A Messy Kitchen. For our challenge, she chose Ksra, a Moroccan flatbread, from The New Artisan Bread in Five Minutes. I was very excited about this challenge for several reasons.
First, I love the technique. I don’t mind baking bread in the traditional way, but the 5-minute technique is one of my favorites.
Second, I have this book on my computer as an electronic file. The reason? I’m the person who created the index in the back of the book. That’s what I do for a living, and I’ve worked on all the Zoe’s and Jeff’s books except for their very first one. I’m always excited when they are preparing for a new book, since I get an early peek at all the yummy recipes.
For the Ksra, I substituted rye flour for the barley flour, since that is what I had on hand. I prepared half the recipe, which gave me two opportunities to bake. Both times, the bread turned out fine. It was easy to make and delicious as well.
I highly recommend any of the books in the series. There is even one for gluten-free bread baking, if that is important to you.
Meanwhile, I hope you will bake along with us this month. You can find the recipe on Kelly’s website. Send your story and photos to Kelly by the 31st of March to be included in the roundup.
Be sure and visit the other Babe's website to read about their adventures with Ksra and 5-minute bread.