“Frena”- Moroccan bread, baked on pebbles

“Frena” is a typical Moroccan flat bread, very similar to the Georgian “Lavash”. However, in Morocco Frena is baked on pebbles or special stones in a tabun oven. 

My sister’s mother in-law, may her soul rest in piece, would bake it on stones in a special oven, just like she did in Morocco for years. 

I use pebbles that I bought in an arts and crafts store. 

• 4 cups all-purpose flour 

• 1 tbsp. dry yeast

• 2 tbsp. olive oil

• About 1 ½ cups warm water 

• 1 ½ tbsp. sugar 

• 1 tsp. salt 

• In a mixer bowl, put the dry ingredients and mix 

• Add the oil and mix 

• Start adding some the water till a dough form. The dough should be a little sticky but not too sticky. 

• Knead for 10 minutes. 

• Cover and let it rise for 45 minutes. 

• Knead again and let it rise again. 

• Preheat the oven (450°) 

• Place the pebbles on a baking tray and dust them with flour. Put in the oven 

• Divide the dough into 2 or 3 balls 

• Roll out each ball into an oval or square flatbread (like focaccia). Let it rest for 15 minutes. 

• Lower the heat to 360° and put the bread on the pebbles. 

• Bake for 20- 25 minutes