Traditional Moroccan Khobz Bread For Bread Machine Recipes

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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

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

KHOBZ (BASIC MOROCCAN WHITE BREAD) RECIPE



Khobz (Basic Moroccan White Bread) Recipe image

Making authentic and basic Moroccan bread known as khobz is easier than you think with this recipe that breaks down the process into simple steps.

Provided by Christine Benlafquih

Categories     Bread

Time 1h55m

Number Of Ingredients 6

4 cups flour (high-gluten or bread flour preferred)
2 teaspoons salt
2 teaspoons sugar
1 tablespoon yeast (active dry)
2 tablespoons vegetable oil
1 1/4 cups warm water

Steps:

  • Pre-heat oven to 435 F / 225 C.

Nutrition Facts : Calories 286 kcal, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, Sodium 532 mg, Sugar 1 g, Fat 5 g, ServingSize 2 loaves (8 servings), UnsaturatedFat 0 g

TRADITIONAL MOROCCAN KHOBZ BREAD FOR BREAD MACHINE



Traditional Moroccan Khobz Bread for Bread Machine image

This take on traditional Moroccan Khobz bread is easy to make in your bread machine. The bread should have a nice, sturdy crust. It's especially good to serve along with soups and stews for dipping. I serve it when I make Tajines. In Morocco, it's traditionally served the the midday meal and is used for dipping the stews and...

Provided by Tess Geer

Categories     Other Breads

Time 35m

Number Of Ingredients 10

1 c water, room temperature
2 tsp salt
1 tsp sugar
2 Tbsp vegetable oil
1 1/2 c bread flour
1 c whole wheat bread flour
1 tsp anise seed
2 tsp bread machine yeast
olive oil for brushing
1 tsp sesame seeds

Steps:

  • 1. Add water, sugar, salt and oil to bread machine.
  • 2. Add both flours to bread machine 1/2 cup at a time, leveling off each 1/2 cup with a knife before adding.
  • 3. Sprinkle anise seed over the flour. Make a well in the flour taking care not to reach the water and add yeast to well.
  • 4. Process on dough setting. When done, spray a large baking sheet with cooking oil. With floured hands, remove dough to baking sheet. Cut in half and form to balls. Press each balls down into circles approximately 1/2" thick.
  • 5. Spray dough with cooking oil, cover with a damp towel and place in a warm spot away from direct sun for 30 minutes. The cooking oil spray will help keep the towel from sticking. Preheat oven to 375.
  • 6. After dough has risen, prick all over with a fork, lightly brush with olive oil and sprinkle with sesame seeds.
  • 7. Place on the center shelf of your oven and shut the door. Wait a few minutes and then place a small cast iron pan with cold water on the bottom shelf of the oven. Bake another 15-20 minutes depending on your oven. Remove when nicely golden but not brown.

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