Moroccan Bread Recipe Khobz

TRADITIONAL MOROCCAN KHOBZ

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.

KHOBZ (BASIC MOROCCAN WHITE BREAD) RECIPE

Steps:

• Pre-heat oven to 435 F / 225 C.

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.