The Beldi Oven at Palais Rhoul Dakhla – Stone-Milled Flour and Wood-Fired Bread
- Le Palais Rhoul Hôtel Spa
- Jun 25
- 1 min read
Updated: Jun 28
The grain
Wheat, rye, buckwheat and spelt are sourced directly from a cereal farmer at the foothills of the Atlas Mountains. All grain is certified organic, grown without pesticides. Storage on-site uses no chemical products.
The milling
The grain is stone-milled at the Palais Rhoul in Dakhla. Stone milling is a slow process — it crushes the wheat without generating heat, which preserves the nutritional and flavour qualities of the flour. The result is a range of toasted and roasted flours that are specific to the southern provinces and not widely available elsewhere.
The oven
The Beldi oven is a traditional clay structure fired exclusively with olive wood from the Palais Rhoul's own farms in Marrakech, managed responsibly. Rachida oversees the firing and the baking. The bread follows ancestral Moroccan recipes, made entirely from the house's own organic flour.
After the bread
Once the bread is out, the residual heat of the oven is used for longer, slower preparations: méchoui, Tangia Marrakchia, or royal pageot stuffed with angel hair pasta and seasoned with lékama spice blend. Nothing is wasted.
Reservations and enquiries by email only.
100% organic, no additives, no pesticides.
Wood-fired méchoui, 8 hours of cooking.
