Frena Moroccan Bread (Baked on a Pizza Stone)

This easy Frena Moroccan Bread is soft, chewy, and golden with a crispy base, baked to perfection on a pizza stone for authentic texture and flavor. It’s the ultimate homemade flatbread for scooping up stews, tagines, or dips, and it freezes beautifully too.

YOU WILL LOVE THIS EASY FRENA MOROCCAN BREAD

You’ll love this recipe because it’s incredibly simple to follow, with clear steps that guarantee a soft, golden Frena Moroccan Bread, even if you’ve never made bread before. The dough is forgiving, the ingredients are pantry staples, and baking it on a pizza stone gives consistently beautiful results every time.

I can’t stop making this bread, it’s failproof, endlessly versatile, and just as perfect for sandwiches as it is for tearing and dipping into labneh or soups like pumpkin lentil soup, Roasted butternut squash, a creamy potato leek, or a delicious sunchoke soup, and my personal favorite, topping with garlic confit and it’s oil. So very delicious!

WHAT IS FRENA?

Frena is Morocco’s beloved everyday bread, thicker than pita, softer than naan, and cooked right on a hot surface for that signature chew. This version lets you bring that same fire-baked flavor home using a pizza stone or skillet. Also great with any hummus, or for a perfect summer sandwich. 

INGREDIENTS FOR MOROCCAN FLATBREAD ON A PIZZA STONE

If you love pillowy flatbread with a golden crust, this Moroccan Flatbread on a Pizza Stone is about to become your go-to. Made with simple pantry staples the pizza stone creates the final win. It’s flavorful, versatile, and easier than you think.

• All-purpose flour – Forms the structure of the bread, offering softness with just the right chew when properly kneaded and rested. It’s the foundation of a fluffy flatbread.
• Warm water – Activates the yeast and hydrates the flour for smooth dough development. Using warm (not hot) water ensures optimal rise.
• Extra virgin olive oil – Adds rich flavor and a tender crumb while helping keep the bread moist. It also prevents sticking during shaping and baking.
• Dry yeast – This leavening agent gives the flatbread its signature puff and airy interior. It needs warmth and sugar to activate effectively.
• Sugar – Feeds the yeast, helping it bloom and create rise. It also contributes a touch of flavor balance.
• Salt (Redmond real fine salt) – Enhances flavor and strengthens the dough’s structure. Salt also controls the yeast activity during fermentation.

HOW TO MAKE THIS FRENA MOROCCAN BREAD

1. Mix the dough: In the bowl of a stand mixer fitted with a dough hook, combine all ingredients. Mix on medium speed for about 3 minutes, until dough goes from shaggy to smooth.
2. First Rest (30 minutes): Remove the bowl from the mixer. Lightly shape the dough into a ball, place it back in the same bowl that is lightly greased with olive oil, cover with a damp towel, and let rest for 30 minutes or until doubled in size. Time will vary depending on room temperature. 
3. Fold the dough: Picture an analog clock with hands that rotate from 12 o’clock around to 12 again. Pull and stretch the dough from 12 o’clock around all the way back to 12 o’clock. Continue until the dough feels tight, do not overwork. Once you can feel the tension, re-shape into a ball. 
4. Cover and rest (30 minutes): Allow to rest in the counter, covered with a tea towel for another 30 minutes.
5. Divide and shape (30 minutes): Divide dough into 4 equal portions (about 215-220 grams each). Shape each into a smooth ball. Place on a generously oiled tray, turning each ball to coat in oil. Cover and let rest again for 30 minutes, or until doubled.

Baking Frena on a Pizza Stone (for authenticity)

6. Preheat the oven and stone: Place a pizza stone on the middle rack and preheat your oven to 500°F (260°C). Let the stone heat for at least 45 minutes so it reaches full temperature — this helps mimic the hot base of a traditional Moroccan wood-fired oven.
7. Shaping the breads: After the final rise, flatten each dough ball into a 6-inch wide, ½-inch thick round. Place each round on a square of parchment to make transferring to the pizza stone easier. 
8. Baking the Frena (8 minutes): Slide the parchment and dough onto the hot pizza stone and bake for 8 minutes, or until golden brown and puffed. For more color, Add 1–2 more minutes if you prefer deeper browning.

ALTERNATE BAKE METHOD: COOKING FRENA IN A SKILLET AND FINISHING IN THE OVEN

I prefer cooking on a pizza stone to replicate the hot firewood ovens used in Morroco. I realize not everyone will own a pizza stone, so here is a beautiful alternative presented by La Boite spice company. 

• Preheat oven and skillet:
  Set oven to broil and position a rack in the middle. Heat an 8-inch (20 cm) oven-safe nonstick pan over medium heat.
• Cook the bread:
  Roll each dough ball once more in the oil. Gently stretch to fit the pan and place it in. Let the bottom cook until golden brown.
• Finish under broiler:
  Transfer the pan to the oven and broil for 2–3 minutes, until the top is golden and fully cooked.
• Cool and repeat: Transfer cooked bread to a wire rack. Repeat with the remaining dough.

SERVING SUGGESTIONS - SERVE WARM WITH:

I created this Frena flatbread recipe as a side for Labneh, inspired by my visit to Shukette Restaurant in NYC. Frena would also be amazing with a variety of hummus dips like my Speedy 10 Minute Hummus, Curry Hummus, Sweet Potato Hummus, or my beautiful Beet Hummus.  I have many hummus recipes available for you to search, go check them out.  Frena would also be great with:

• Tagines or stews, like Chicken Korma
• Baba Ganoush Eggplant Dip
• Olive oil and za’atar
• An almond spread, like Amlou
• Or top with Confit Garlic

EQUIPMENT NEEDED

• Stand mixer with dough hook
• Large mixing bowl 
• Tea towel or a damp cloth
• Pizza stone or Pizza Steel
• Parchment paper
• Baking tray or oiled surface for resting
• Kitchen scale (optional but helpful for dividing dough evenly)

Print Pin

Frena Moroccan Bread

This easy Frena Moroccan Bread is soft, fluffy, and perfect for scooping up dips, stews, or tagines. Baked on a pizza stone or skillet, it's golden, chewy, and freezer-friendly, your new favorite homemade flatbread.

Course Appetizer, Bread Basket, Main (served with tagines or dips), Side Dish

Cuisine Moroccan, North African

Keyword Frena Moroccan Bread, Moroccan Flatbread on Pizza Stone

Prep Time 15 minutes

Cook Time 10 minutes

For rising, folding, and shaping 1 hour 30 minutes

Servings 4

Calories 563kcal

Ingredients

• 4 cups all-purpose flour (500 g)
• 1 ½ cups warm water (355 ml)
• 3 tablespoons extra virgin olive oil (45 ml)
• 1 tablespoon dry yeast (10 g)
• 1 tablespoon sugar (13 g)
• 2 teaspoons Redmond real fine salt (13 g)
• [Makes 4 large round breads double for 8]

Instructions

• Mix the dough: In the bowl of a stand mixer fitted with a dough hook, combine all ingredients. Mix on medium speed for about 3 minutes, until dough goes from shaggy to smooth.
• First rest (30 minutes): Remove the bowl from the mixer. Lightly shape the dough into a ball, place it back in the same bowl that is lightly greased with olive oil, cover with a damp towel, and let rest for 30 minutes or until doubled in size. Time will vary depending on room temperature.
• Fold the dough: Picture an analog clock with hands that rotate from 12 o’clock around to 12 again. Pull and stretch the dough from 12 o’clock around all the way back to 12 o’clock. Continue until the dough feels tight, do not overwork. Once you can feel the tension, re-shape into a ball.
• Cover and rest (30 minutes): Allow to rest in the counter, covered with a tea towel for another 30 minutes.
• Divide and shape (30 minutes): Divide dough into 4 equal portions (about 215-220 grams each). Shape each into a smooth ball. Place on a generously oiled tray, turning each ball to coat in oil. Cover and let rest again for 30 minutes, or until doubled.
• Baking Frena on a Pizza Stone (for authenticity)
• Preheat the oven and stone: Place a pizza stone on the middle rack and preheat your oven to 500°F (260°C). Let the stone heat for at least 45 minutes so it reaches full temperature — this helps mimic the hot base of a traditional Moroccan wood-fired oven.
• Shaping the breads: After the final rise, flatten each dough ball into a 6-inch wide, ½-inch thick round. Place each round on a square of parchment to make transferring to the pizza stone easier.
• Baking the Frena (8 minutes): Slide the parchment and dough onto the hot pizza stone and bake for 8 minutes, or until golden brown and puffed. For more color, Add 1–2 more minutes if you prefer deeper browning.

Notes

RECIPE TIPS:

• Optional Steam Tip: For a softer crust, toss a few ice cubes into a preheated metal pan on the bottom rack as you place the bread in the oven. The burst of steam enhances oven spring and keeps the crust tender.
• Storage Tips: Once cooled, Frena keeps beautifully. Store in an airtight container or zip-top bag for up to 5 days in the refrigerator. Or wrap in parchment and freeze in a freezer-safe bag for up to 2 months.
• Reheating Tip: To refresh leftover frena, bake in a 350°F (175°C) oven directly on a rack for 3–4 minutes until warm and pliable.

 

Nutrition

Serving: 1g | Calories: 563kcal | Carbohydrates: 99g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1170mg | Potassium: 144mg | Fiber: 4g | Sugar: 3g | Vitamin C: 0.003mg | Calcium: 23mg | Iron: 6mg

DIETARY CONSIDERATIONS

The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes, the kind that transport you to your favorite bakery, café, or cozy bistro.

Here is a quick reference if you are trying to meet a dietary consideration.

• DF = Dairy-Free: Yes, contains no dairy ingredients.
• EF = Egg-Free:  Yes, no eggs are used.
• NF = Nut-Free: Yes, completely free of nuts.
• PB = Plant-Based: Yes, made entirely from plant-based ingredients.
• VE = Vegetarian: Yes, fully suitable for vegetarians.
• VG = Vegan: Yes, no animal products used.