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.