Basic Moroccan White Bread Khobz Recipes

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

Ingredients

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.

BASIC MOROCCAN WHITE BREAD (KHOBZ)

Basic Moroccan White Bread (Khobz) image

The disc shape of khobz allows for lots of crust, which is ideal for dipping and scooping up tagines, and salads. The crust is so preferred, in fact, that many Moroccans will remove and discard the soft interior from thicker loaves of bread.

Provided by Chef PotPie

Categories Breads

Time 1h50m

Yield 2 loaves, 8 serving(s)

Number Of Ingredients 6

Ingredients

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

Steps:

Prepare two baking sheets by lightly oiling them or by dusting the pans with a little cornmeal or semolina.
Mix the flour, salt, and sugar in a large bowl. Make a large well in the center of the flour mixture and add the yeast.
Add the oil and the water to the well, stirring with your fingers to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.
Turn the dough out onto a floured surface and begin kneading the dough, or use a stand mixer fitted with a dough hook. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes by hand (or 5 minutes by machine), or until the dough is very smooth and elastic.
Divide the dough in half and shape each portion into a smooth circular mound. (If you prefer, you can divide the dough into four to six smaller loaves instead.) Place the dough onto the prepared pans, cover with a towel and allow it to rest for 10 to 15 minutes.
After the dough has rested, use the palm of your hand to flatten the dough into circles about 1/4-inch thick. Cover with a towel and let rise about 1 hour (longer in a cold room), or until the dough springs back when pressed lightly with a finger.
Heat an oven to 435 F/225°C.
Create steam vents by scoring the top of the bread with a very sharp knife or by poking the dough with a fork in several places. Bake the bread for about 20 minutes-rotating the pans about halfway through the baking cycle-or until the loaves are nicely colored and sound hollow when tapped. Transfer the bread to a rack or towel-lined basket to cool.

Nutrition Facts : Calories 266.5, Fat 4.1, SaturatedFat 0.6, Sodium 584.5, Carbohydrate 49.4, Fiber 2.1, Sugar 1.2, Protein 7.1

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