509- Khobz, Moroccan Bread / الخبز المغربي
4 medium sized loaves of bread
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.