Khobz Basic Moroccan White 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.

BASIC MOROCCAN WHITE BREAD (KHOBZ)

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.