Myroughkhoubzmoroccanflatbread 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

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

MY ROUGH KHOUBZ -- MOROCCAN FLAT BREAD.



My Rough Khoubz -- Moroccan Flat Bread. image

This is a flat bread that we use for meals, sandwiches and breakfast. It is our daily bread here in Morocco and is rarely made at home unless rurally as it is so inexpensive and available on every street corner; small or large. This bread is good for soaking up the sauces,broths and for pushing the food onto and sort of dragging from the communal platter to eat. This bread is our knife and fork! This recipe makes 2 loaves and is easily cut in half for one loaf c.2005

Provided by Hajar Elizabeth

Categories     Yeast Breads

Time 42m

Yield 8-16 serving(s)

Number Of Ingredients 9

3 cups whole wheat flour
2 cups unbleached white flour or 2 cups barley flour
3 1/2 tablespoons dry active yeast
2/3 cup cornmeal
extra cornmeal, for dusting top and placing on tray under bread
2 teaspoons sugar
2 1/2 cups water, tepid 110-115 degrees F
2 tablespoons vegetable oil
2 teaspoons salt

Steps:

  • Preheat oven to 350°F.
  • This bread should not be "dense" with no air bubble pockets inside. You will need to flatten it as much as you possibly can; pull, stretch and flatten to no more than 1/2 inch. Should it come out dense, then next time cut the dough in three and make 3 loaves. Please don't go by my photo as this batch "over-rose.".
  • Combine 1/2 cup flour, sugar, salt, yeast and water in bowl. Stand, covered, in a warm place until bubbly.
  • Add remaining flour, and cornmeal into a large bowl. Add the oil. Add yeast mixture to the flour in the bowl.
  • Mix with hands well to form a firm dough.
  • Knead until smooth.
  • Stand, covered, in a warm place 20 minutes.
  • Shape into 2 rounds (depending on the diameter you desire as Moroccan bread comes in many sizes right down to little ones for sandwiches). Score the top with a sharp knife 1/8" deep into 4 (cutting an X shape), or using your thumb make a dent in the center nearly deep enough to be a hole, though not all the way through.
  • Place on a baking sheet dusted with corn meal and dust the top also with the corn meal gently pushing it into the dough a bit.
  • Stand, covered, until nearly doubled. This being so flat and the amount of yeast, it may not exactly double for you in size and that is fine.
  • Bake 12-18 minutes.
  • If you are making a Moroccan meal and will use bread to eat with you will need at least 2 loaves for 4 people. Cooking time includes standing and is an approximation as flours and temperatures differ.
  • This bread freezes well. Simply freeze as you would any bread and defrost at room temperature. I freeze mine in tied white translucent plastic bags, similar to grocery plastic bags.

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