Moroccan Bread Khobz
Transport your taste buds to the heart of North Africa with this authentic Moroccan Bread, or Khobz, a staple of Moroccan cuisine. This traditional flatbread boasts a wonderfully soft interior and a delightfully crisp crust, thanks to the combination of all-purpose and whole wheat flour, with a touch of semolina for texture. Infused with a hint of olive oil and crafted using simple but time-honored techniques like hand-kneading and slow rising, this bread is perfect for scooping up tagines, dipping into olive oil, or enjoying with spreads. Ready in just over two hours, this homemade recipe delivers a satisfying, golden-brown loaf that’s as versatile as it is flavorful. Whether served with breakfast, lunch, or dinner, Moroccan Khobz transforms any meal into a feast.
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Ingredients
- 500 grams All-purpose flour
- 100 grams Whole wheat flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 375 milliliters Warm water
- 2 tablespoons Olive oil
- 2 tablespoons Semolina flour (for dusting)
Directions
Step 1
In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy to ensure the yeast is activated.
Step 2
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. Mix well.
Step 3
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Gradually mix with your hands or a wooden spoon until the dough comes together.
Step 4
Turn the dough out onto a floured surface and knead for 8-10 minutes, or until the dough becomes smooth and elastic.
Step 5
Place the kneaded dough into a lightly oiled bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about 1 hour, or until it doubles in size.
Step 6
Punch down the dough and divide it into two equal portions. Shape each portion into a round, flat disc approximately 1 inch thick.
Step 7
Dust a baking sheet or work surface with semolina flour, and place the shaped dough discs on it. Cover them with a clean towel and let them rest for another 30 minutes.
Step 8
While the dough is resting, preheat your oven to 400°F (200°C). If you have a baking stone, place it in the oven to heat as well.
Step 9
After the dough has rested, prick the tops of each disc lightly with a fork to prevent air bubbles during baking.
Step 10
Transfer the bread to the preheated oven (onto the baking stone if using) and bake for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Step 11
Allow the bread to cool on a wire rack before slicing and serving. Enjoy your homemade Moroccan Khobz!
Nutrition Facts
| Serving size | 1047.7 grams (1047.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2507 |
| Total Fat 35.20g | 45% |
| Saturated Fat 5.50g | 28% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 0mg | 0% |
| Sodium 4738mg | 206% |
| Total Carbohydrate 472.50g | 172% |
| Dietary Fiber 27.80g | 99% |
| Total Sugars 5.80g | |
| Protein 69.70g | 139% |
| Vitamin D 0IU | 0% |
| Calcium 107mg | 8% |
| Iron 28mg | 154% |
| Potassium 1114mg | 24% |
Source of Calories