Khubz Maghrebi Moroccan Bread Recipes

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MOROCCAN WHITE BREAD RECIPE - KHOBZ



Moroccan White Bread Recipe - Khobz image

A traditional recipe for homemade Moroccan bread or khobz, a Moroccan flatbread served at nearly every meal. This version is for white bread but you can mix in wheat, semolina or other flours.Yields 2 8" loaves.

Provided by Christine Benlafquih | Taste of Maroc

Categories     Bread

Time 1h50m

Number Of Ingredients 7

4 cups white flour (preferably high gluten or bread flour )
2 tsp salt
2 tsp sugar
1 tbsp yeast
2 tbsp oil (olive oil or vegetable oil)
1 1/4 cups water (warm (not hot))
oil, semolina or cornmeal (optional (for preparing the pan))

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.

Nutrition Facts : Calories 267 kcal, Carbohydrate 49 g, Protein 7 g, Fat 4 g, Sodium 585 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

MOROCCAN BREAD RECIPE KHOBZ



Moroccan Bread Recipe Khobz image

Crispy on the outside and fluffy on the inside, Moroccan bread, Khobz, is the perfect bread for every day of the week.

Provided by Safaa (founder of moroccanzest)

Time 1h50m

Number Of Ingredients 7

4 cups white flour (it'sbest to use bread flour or high gluten flour)
1 tbsp yeast
2 tsp sugar
2 tsp salt
1 ¼ cup warm water
2 tbsp vegetable or olive oil
Cornmeal, semolina, or oil for preparing the bakingsheet

Steps:

  • Line a large baking sheet with parchment paper and set it aside. As an alternative, dust it with semolina or lightly oil it.
  • Put the flour, sugar,and salt in a large bowl. Create a well in the center of the flour mixture and add the yeast with some of the warm water.
  • Dissolve the yeast in the water using your fingers, and add the remaining water and oil. Mix well until you obtain a homegenous dough.
  • Transfer the dough to a kneading mat. Knead the dough until elastic and smooth, around 5-10 minutes. Make sure it's not sticky but soft by adding more water or flour as needed.
  • Divide the dough into two buns and place them on the baking sheet ensuring there's enough space between them. Let them rest covered with a towel for 10-15 minutes.
  • Pat the buns into flat, round loaves to 1/4" thickness. Let them rise once again covered with a towel for an hour. You can let them rise for longer in a colder place. The dough is ready when it springs back after pressing it lightly.
  • Preheat the oven until it reaches 435°F or 225°C.
  • Use a fork to poke a few holes in the dough or a knife to lightly score its surface before putting it in the preheated oven.
  • Rotate the pan and bake until golden brown, or about 20 minutes. To check if your homemade Moroccan bread is baked properly, tap it and ensure it gives a hollow sound.
  • Let your perfectly baked khobz cool before enjoying it.

TRADITIONAL MOROCCAN KHOBZ



Traditional Moroccan Khobz image

This is a recipe for traditional Moroccan round bread, also known as khobz. My recipe is made using only white flour however you can add in wheat flour as well. You will need to adjust the water levels a bit.

Provided by Amanda

Categories     Moroccan Food

Time 1h35m

Number Of Ingredients 5

4c and a little extra white flour - do not use self rising flour! ( you can also use wheat or half of each flour)
2 c warm water
1 Tbsp active dry yeast (or 1 pkg of Red Star or like brand)
2 tsp salt
1 tsp sugar

Steps:

  • In a small bowl add yeast, sugar and 1c warm water. Mix well and allow yeast to bubble. In a large bowl add flour and salt. After yeast/water mixture begins to bubble pour into bowl with flour. Begin combining flour and water. Have another cup of warm water to the side and add slowly to flour mixture. You may not use the entire cup. Continue combining flour and water until you can form a ball. At this point it should be a bit sticky. Pour vegetable oil into your hands and proceeds to work it into the dough. Again you may not use a full 1/4 cup. Most of the dough should come off of your hands and combine into the dough that will be elastic but no longer sticky. Knead for 8-10 minutes. You can do this by hand or in a mixer - if using a mixer reduce the time to approximately 5 minutes. Oil the ball and the bowl and cover. Allow to rest 15 minutes. Divide dough into 2-3 portions depending on the size of the bread you would like. Using the divided pieces form 2-3 smaller balls. Sprinkle flour on a board or counter-top and begin to push down the ball beginning in the center, similar to how you would form a pizza crust. Moroccan bread is traditionally in a circle shape however whatever shape you make it will not really matter! The dough should be about 1/4" thick and even on all sides. Wrap in a towel and continue for the remainder of the portions. Allow dough to rise about 45 minutes. Preheat the over to 400-425F. Once dough has risen prick with a from several times and place on a cookie sheet or baking stone into the oven. Cook until it begins to brown and makes a hallow sound when tapped - about 18-20 minutes. Remove from oven and allow to cool.

Nutrition Facts : Calories 386 calories, Carbohydrate 81 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1030 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

KHUBZ MAGHREBI (MOROCCAN BREAD)



Khubz Maghrebi (Moroccan Bread) image

Make and share this Khubz Maghrebi (Moroccan Bread) recipe from Food.com.

Provided by Member 610488

Categories     Yeast Breads

Time 50m

Yield 6-12 serving(s)

Number Of Ingredients 6

2 (1/4 ounce) packages dry yeast
2 1/2 cups warm water (100F to 110F)
7 cups all-purpose flour
2 teaspoons all-purpose flour
2 teaspoons kosher salt
1 tablespoon olive oil

Steps:

  • Dissolve yeast in 2 1/2 cups warm water in a large bowl. Weigh or lightly spoon flour into dry measuring cups and level with a knife. Stir salt into yeast mixture. Gradually stir in 7 cups flour, one cup at a time, and beat with a mixer at medium speed until dough forms a ball.
  • Turn dough out onto a lightly floured surface and shape dough into a 12-inch log. Divide dough into 3 pieces then shape each piece into a 4-inch dome-shaped loaf.
  • Place loaves on a baking sheet lightly covered with flour. Dust tops lightly with 2 teaspoons flour, and lightly coat with cooking spray. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.).
  • Position oven rack in lower third of oven. Preheat oven to 350°F.
  • Uncover loaves, and brush each with 1 teaspoon oil. Bake at 350F for 30 minutes. It should sound hollow when tapped (bread will not brown). Remove from oven and cool on wire racks.

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