Berber Skillet Bread Recipes

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.

SKILLET BREADS

Steps:

• Combine flour, yeast, and 1 tablespoon salt in a bowl. Gradually pour in oil, then water, and mix until dough comes together.
• Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Shape dough into a ball, and transfer to a lightly oiled bowl. Let stand, covered with a towel, in a warm place until doubled in volume, about 1 hour.
• Roll out dough to a 6-by-12-inch rectangle (about 1/4 inch thick) on a lightly floured surface. Cut dough into nine 2-by-4-inch rectangles. Transfer to a floured surface. Let stand, covered with a kitchen towel, in a warm place until doubled in volume, about 1 hour.
• Heat a cast-iron skillet set over a campfire or on a medium-high grill. Working in batches, cook rolls until puffed and undersides are browned, about 5 minutes. Flip, and cook until undersides are browned, about 5 minutes more.

BERBER BREAD

Steps:

• In the container of a blender or food processor, combine the flour and salt. Pulse to blend. Add the oil and hot water, and blend until it stops sticking to the sides. Remove from the container, and cut into 4 pieces.
• On a lightly floured surface, roll out the dough until fairly thin. Let it rest for a minute if it is difficult to roll. Heat a large skillet over medium heat, and spray with a light coating of cooking spray. Fry one piece at a time until the surface begins to bubble. Flip over, and fry until it has brown spots on the other side. Cut each piece into quarters to serve.

ALGERIAN BOUZGENE BERBER BREAD WITH ROASTED PEPPER SAUCE

Steps:

• Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
• Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
• For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
• To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!

BERBER SKILLET BREAD

Steps:

• Make the starter: In a glass or ceramic bowl, combine 2/3 cup semolina flour with the all-purpose flour. Gradually stir in 3/4 cup water to make a wet dough. Mix in garlic, cover, wrap in a towel and leave in a warm place, like an unheated oven, for a day.
• Uncover the starter, add 1/4 cup water and the remaining 1/2 cup semolina flour, and mix. Cover, wrap in a towel, and leave for 12 to 24 hours. The starter will get a crusty top and blossom underneath. Scoop out 1/2 cup starter and discard the rest, including garlic cloves (otherwise, as it continues to ferment, the smell would drive you out of your home).
• Make the bread: In a food processor fitted with the metal blade, combine extra-fine semolina flour, the 1/2 cup of starter, the yeast and salt. Pulse once or twice. Add 1 cup warm water and process for 15 to 20 seconds to knead. Let rest 10 minutes. Pulsing food processor, trickle in another 1/4 cup water. Sprinkle a work surface with flour and turn dough onto it. Cover with an upside-down bowl for 10 minutes. Cut 4 1-foot squares of waxed or parchment paper and sprinkle with flour. Divide dough in four and put each piece on a piece of a floured paper, turning to coat. Press each into an 8-inch circle. Cover with kitchen towels and let rise 1 hour.
• When ready to cook, gently flatten each disk, then prick the tops all over with a fork. Heat an 8- or 10-inch nonstick skillet or griddle (or two, if you have them) over medium-high heat. Sprinkle the pan's surface with flour, then pick up a dough round and flip it into the pan, paper side up. Peel off the paper and adjust the heat so that the bread sizzles gently. When it is browned and blistered on the bottom, about 5 minutes, flip the bread out onto a plate, then slide it back into the pan to cook the other side. Cook about 2 minutes, shaking the skillet often to prevent sticking. When browned, firm and fragrant, slide onto a platter and serve immediately, or cover with a towel to keep warm while you cook the remaining breads. Serve with Moroccan almond-argan butter.

BERBER SOFT BREAD

Steps:

• Mix flour and salt in processor. Add 1 cup hot water and 4 tablespoons oil; blend until ball forms. Remove dough from processor. Using oiled hands, divide dough into 3 equal pieces. Roll each piece on lightly floured surface into 9-inch round about 1/4 inch thick. Heat 1 tablespoon oil in medium (10-inch-diameter) nonstick skillet over medium heat. Add 1 dough round to skillet; reduce heat to medium-low and cook until golden on bottom, about 5 minutes. Turn bread over; cook until golden on bottom and bread is cooked through, about 5 minutes. Transfer bread to plate. Tent with foil to keep warm. Repeat with remaining oil and dough. Break warm bread into pieces, drizzle with honey, and serve.

BERBER BREAD

Steps:

• Put semolina, salt and 2 tbsp. olive oil in a large bowl, stir. Gradually add the water, mixing and squeezing with your hands until the dough holds together without being sticky or dry. Using your hands, mold the dough into four balls. Roll each ball into a flat, round piece, about 1/4 inch thick. Heat a skillet in high heat and add about 1 tbsp of olive oil. Fry each bread until dark spots appear on the surface, flip and repeat. Add more oil before frying each bread.

SKILLET BISCUIT BREAD

Steps:

• 1. Combine flour, buttermilk and oil in a large bowl; stir with a fork to combine. Do not over mix. With floured hands, gently knead dough in bowl to form a ball; dough will be sticky.
• 2. Generously grease with (bacon grease), a straight-sided heavy 8- or 9-inch skillet and set over medium heat. Pat dough into skillet.
• 3. Cook over medium heat until set and browned in spots on the bottom, 7 to 8 minutes. Using a spatula, slide or lift onto a plate. Invert into skillet and cook until other side is browned in spots and bread is thoroughly cooked, 5 to 6 minutes. Transfer to a plate and cut into wedges. Serve hot, warm or at room temperature.