Flat Bread Or Khoubiz Recipes

MOROCCAN WHITE BREAD RECIPE - KHOBZ

Steps:

• Prepare a large baking sheet by lining it with parchment paper OR lightly oiling it OR dusting it with semolina or cornmeal. Set aside.
• Combine the flour, salt and sugar in a large bowl. Make a well in the center and add the yeast.
• Add some of the water to the yeast in the well and lightly stir with your fingers to dissolve the yeast (see Recipe Notes below). Add the rest of the water and oil to bowl and stir to combine all ingredients.
• Knead the dough (in the bowl if it's large enough or on a floured work surface) for 5 to 10 minutes until smooth and elastic. While kneading, work in a little flour or water as needed to ensure the dough is soft and pliable but not sticky.
• Divide the dough into two smooth mounds and place well apart on the prepared pan. Cover with a towel and leave to rest for 10 to 15 minutes.
• After resting, pat the mounds of dough into flat, round loaves about 1/4" thick. Cover again with a towel and leave to rise for about an hour (longer in a cold room), until the dough springs back when pressed lightly.
• Preheat your oven to 435°F (225°C). When the oven is hot, lightly score the top of the bread with sharp knife or poke in several places with a fork.
• Bake the khobz in the preheated oven, rotating the pan if necessary, for about 20 minutes or golden brown. The loaves should sound hollow when tapped.
• Transfer the khobz to a rack or towel-lined basket to cool.

FLAT BREAD OR KHOUBIZ

Steps:

• Sift the flour into a large mixing bowl, and warm in oven on low heat.
• Dissolve yeast in 1/4 cup warm water, add remaining water and stir in salt and sugar.
• Remove about 2 cups of the flour from the bowl, set aside.
• Pour yeast liquid into centre and stir in some flour to make a thick liquid.
• Cover with a cloth and leave in warm place till frothy.
• Stir in the rest of the flour, adding oil gradually, then beat till smooth, either by hand for 10 min, or with electric mixer using dough hook for 5 min.
• Sprinkle some of the reserved flour onto a board, turn out dough and knead for 10 min, using more flour as required.
• Dough is ready when it's smooth, satiny with a slightly wrinkled texture.
• Shape dough into a ball.
• Oil bowl, put dough in smooth side down, then turn to coat with oil.
• Cover and let rise till doubled in bulk, about 1-1 1/2 hours.
• Preheat oven at 500 F (260 C).
• Punch down the dough and turn out onto lightly floured board.
• Knead for a min or so, then divide into 8 equal pieces, rolling each into a ball.
• Roll each piece into a 25 cm (10 in) round and place on a lightly floured cloth.
• Cover with another cloth and leave about 20 min.
• Heat large baking sheet or flat griddle on the lowest shelf on electric oven, in a gas oven select the section with the most even heat.
• Place a round on a lightly floured baking sheet with one flat edge or on a piece of plywood, spreading it evenly.
• Shake to ensure that it will slide off easily.
• Rub heated baking sheet or riddle with wad of paper towel dipped in oil then slide dough onto it.
• Bake in hot oven for 4-5 min till it puffs like a balloon.
• If you'd like it browned on top, turn quickly and leave for a min.
• Remove bread and wrap in cloth to keep warm and soft.
• Rep with rem loaves.
• (note) If desired, you can use an electric fry pan.
• Preheat it on the highest setting with lid on, vent closed.
• When heated, oil base quickly& slide dough onto base.
• Cover& cook for 3 min, turn bread, recover and cook another 2 min, about.