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- Moroccan khobz bread
Moroccan khobz bread
Ingredients
Step by step process
Making the Dough
- 1
For the khobz, mix all-purpose flour and semolina with dry yeast, salt and sugar in a bowl. Add olive oil and pour in the warm water gradually. Knead until the dough forms a compact ball.
TIP:Dissolve dry yeast in lukewarm water (35-40 °C) with sugar and let it sit for 5-10 minutes. Foam and a sour smell indicate active yeast. The water must not be too hot (yeast will die) or too cold (activation will slow down).
- 2
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Shape into a ball, return to the bowl, cover with a damp cloth and leave to rise in a warm place for 1 hour.
Shaping and Baking
- 3
Preheat the oven to 220 °C and line a baking tray with parchment paper. Divide the risen dough into 2 equal pieces. Flatten each with your palm into a round loaf about 20-22 cm across and 2-3 cm thick.
- 4
Sprinkle the loaves with sesame seeds and press lightly with your palm. Prick all over with a fork to prevent puffing and ensure even baking.
- 5
Bake for 20-25 minutes until the khobz has a golden-brown crust and sounds hollow when tapped on the bottom. Leave to cool on a wire rack for 5 minutes before slicing.
More tips:
The water for the yeast should be lukewarm, around 37 °C, hot kills it and cold slows rising.
Tap the finished loaf on the bottom, well baked it sounds hollow like an empty box.
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Topic: Moroccan Cuisine
