Moroccan Khobz
Khobz is a traditional Moroccan bread that is eaten with almost every Moroccan meal. This flat, round bread has a crispy crust and a soft, airy interior. Khobz is a staple in Moroccan cuisine and is often used as a scoop for various stews, such as tagine. The original recipe is passed down from generation to generation, and every family has its own secret version. This bread is easy to make at home and is a perfect choice to serve with Middle Eastern and North African dishes.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm water, dry yeast, and sugar. Let it stand for 10 minutes until the yeast blooms.
2
In a large bowl, mix together the all-purpose flour and salt.
3
Add the yeast mixture and olive oil to the flour, then start kneading the dough until it becomes smooth and elastic (about 10-15 minutes).
4
Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5
Divide the dough into two equal parts, then shape them into round loaves.
6
Sprinkle semolina on a baking sheet lined with parchment paper, then place the loaves on top. Flatten them slightly, so they are about 1 inch thick.
7
Cover and let rise for another 30 minutes.
8
Preheat the oven to 430°F (220°C), then bake the breads for 20-25 minutes, until golden brown and they sound hollow when tapped.
9
Let them cool completely on a wire rack, then serve sliced or whole.
