MOROCCAN WHITE BREAD RECIPE - KHOBZ
A traditional recipe for homemade Moroccan bread or khobz, a Moroccan flatbread served at nearly every meal. This version is for white bread but you can mix in wheat, semolina or other flours.Yields 2 8" loaves.
Provided by Christine Benlafquih | Taste of Maroc
Categories Bread
Time 1h50m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 267 kcal, Carbohydrate 49 g, Protein 7 g, Fat 4 g, Sodium 585 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
STUFFED MOROCCAN PITTA
Stuff wheat-free bread with falafels, hummus, red pepper and rocket leaves for a healthy and filling lunch
Provided by Jennifer Irvine
Categories Lunch
Time 5m
Number Of Ingredients 5
Steps:
- Spread the hummus on the inside of each pitta, then layer with the falafels, pepper and rocket.
Nutrition Facts : Calories 396 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium
MOROCCAN BREAD STUFFED WITH MEAT
This Moroccan bread is eaten as a snack & sometimes tomato or mild cheddar cheese is added to the filling. The times below does not reflect 1 hour for the dough to rise.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dough:.
- Add the sugar to 1/4 cup of lukewarm water. Then add the yeast and stir to soften. Let it sit in a warm place until the yeast is bubbly & doubles in volume, roughly 2 minutes.
- Mix the flours & salt in the large mixing bowl. After yeast is ready add it to the flour along with the milk. Add enough lukewarm water to the mixture to form a stiff dough.
- Note:Flours differ in their ability to absorb moisture so no precise amount can be given. Add a small amount at a time. If you have added too much the mixture will be extra sticky and it will be hard to get off your hands. The right consistency should allow the dough to pull easily off your fingers.
- Place the dough onto a lightly floured board & knead hard with closed fists, pushing outward. Add the seeds during the final part of kneading.
- It will take between 10-15 minutes to knead the dough thoroughly. You will know it is ready when it achieves a smooth, elastic consistency. (If you are using an electric beater with a dough hook, knead 7-8 minutes on a slow speed).
- With lightly oiled hands, form the dough into 4 equal sized balls. Flatten each piece into a rectangle approximately 8x12 inches (20x30cm).
- Filling:.
- Saute the meat & onion for in a skillet until the meat is no longer pink. Drain then add the rest of the ingredients for the filling.
- Spread a quarter of the filling down the center of each rectangle. Fold over the right side the then left to form a package that is 3x8 inches (7.5x20cm).
- Flatten the package out until it is again a rectangle measuring 8x12. Then refold as before until the package is 3x8 inches. Repeat with all 4 balls.
- Spray two baking pans with cooking spray then place 2 bread packages on each pan. Cover with a clean towel & leave in a warm place for the dough to rise for an hour.
- Heat a griddle & brush with a little oil or butter. Poke the package five times on each side with a fork. Fry the dough for 8-10 minutes on each side until crisp & golden. Brush with a little melted butter just before serving.
Nutrition Facts : Calories 726.9, Fat 16.4, SaturatedFat 6.8, Cholesterol 45.7, Sodium 1508.7, Carbohydrate 117.2, Fiber 8.8, Sugar 2.2, Protein 26.8
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