509- Khobz, Moroccan Bread / الخبز المغربي
Khobz, which is bread characterized with a round and flat shape, is a staple item in Moroccan cuisine. It is consumed several times a day, either for breakfast with butter, olive oil, jam, etc. or during lunch and dinner with tagines, Moroccan cooked salads, or other meals. Many people in Morocco buy Khobz from bakeries but many of them, make it at home. There is nothing better than freshly baked Khobz! Try it yourself!
300 grams (2 1/2 cups) all-purpose white flour
350 grams (2 cups) yellow wheat flour or fine semolina
2 teaspoons dry yeast
2 teaspoons salt
2 teaspoons white granulated sugar
250ml lukewarm water
Extra fine semolina for shaping
1- In a large bowl, combine all the dry ingredients (white flour, yellow wheat flour, yeast, salt, and sugar) together.
2- Add a little bit of water and start mixing.
3- Knead the dough by hand (or using a stand mixer) for about 10 minutes.
4- The dough should become smooth and elastic.
5- Cover the dough with a clean towel and let it rest for around 1 hour in a warm place.
6- Divide the dough into four to six portions (depending on the desired bread size) and shape each one into a round mound.
7- Use the tips of your fingers to gently flatten the dough into circles about 6 mm (1/4 inches) thick.
8- Cover the breads with a clean towel and let the dough rise for 30 minutes.
9- Preheat your oven to 200°C (395°F). Poke the breads several times using a fork.
10- Place the breads in a greased baking pan and bake them in the oven for about 20 minutes until they have a light golden color.