My Rough Khoubz Moroccan Flat 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.

MY ROUGH KHOUBZ -- MOROCCAN FLAT BREAD.

Steps:

• Preheat oven to 350°F.
• This bread should not be "dense" with no air bubble pockets inside. You will need to flatten it as much as you possibly can; pull, stretch and flatten to no more than 1/2 inch. Should it come out dense, then next time cut the dough in three and make 3 loaves. Please don't go by my photo as this batch "over-rose.".
• Combine 1/2 cup flour, sugar, salt, yeast and water in bowl. Stand, covered, in a warm place until bubbly.
• Add remaining flour, and cornmeal into a large bowl. Add the oil. Add yeast mixture to the flour in the bowl.
• Mix with hands well to form a firm dough.
• Knead until smooth.
• Stand, covered, in a warm place 20 minutes.
• Shape into 2 rounds (depending on the diameter you desire as Moroccan bread comes in many sizes right down to little ones for sandwiches). Score the top with a sharp knife 1/8" deep into 4 (cutting an X shape), or using your thumb make a dent in the center nearly deep enough to be a hole, though not all the way through.
• Place on a baking sheet dusted with corn meal and dust the top also with the corn meal gently pushing it into the dough a bit.
• Stand, covered, until nearly doubled. This being so flat and the amount of yeast, it may not exactly double for you in size and that is fine.
• Bake 12-18 minutes.
• If you are making a Moroccan meal and will use bread to eat with you will need at least 2 loaves for 4 people. Cooking time includes standing and is an approximation as flours and temperatures differ.
• This bread freezes well. Simply freeze as you would any bread and defrost at room temperature. I freeze mine in tied white translucent plastic bags, similar to grocery plastic bags.

MOROCCAN BREAD - KHOBZ

Steps:

• Mix ½ cup flour, salt, yeast and water.
• You can add ½ teaspoon sugar to activate the yeast effectiveness faster.
• Cover and let the mixture sit for 5 minutes before using it.
• Add the remaining flour and oil.
• Mix and knead, the dough should be firm and smooth.
• Cover it and let it rest for 30 minutes (depending on the room temperature).
• Share this into 8 pieces, roll into a ball and flatten with a roller.
• Preheat your oven to 200°C/400°F.
• Set aside until the bread itself inflated.
• Put the bread in the oven for about 20 minutes.

KHOBZ (BASIC MOROCCAN WHITE BREAD) RECIPE

Steps:

• Pre-heat oven to 435 F / 225 C.

MOROCCAN FLAT BREAD

Steps:

• Stir the yeast into a scant ½ cup tepid water and leave for about 5 minutes.
• Sift the flour into a large mixing bowl. Add the salt and yeast water, gradually working it in, until the dough is slightly wetter than that for bread. Knead with your hands for 10 minutes, or until completely smooth and pliable.
• Put all the filling ingredients in a mixing bowl, add salt to taste and mix together well.
• Smear your work surface and hands with butter and divide the dough into 4 equal portions. Flatten one portion with your fingers into a very thin square, stretching it as you finish - be careful not to tear it. Spread a quarter of the filling over one half and fold the plain side over. Fold again to form a square. Flatten as thin as possible with your fingers.
• Grease a large nonstick frying pan with a little butter and place over medium-high heat. Place the folded dough in the pan and cook for 3-4 minutes on each side, or until lightly golden all over. Remove and place on parchment paper. Repeat the procedure to make the rest of the breads, buttering your hands, work surface and pan before making each one. Serve hot or warm.

MOROCCAN FLATBREAD

Steps:

• Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add flour and 3/4 teaspoon of salt to yeast mixture; stir with a a mixer equipped with dough hooks or use a wooden spoon until smooth. Turn dough out onto a lightly floured surface; knead a few minutes, until flour is fully incorporated. Shape dough into a ball; spray inside of a bowl with cooking spray and place the dough ball inside it. Seal bowl with plastic wrap and allow to rest at room temperature for an hour.
• Heat a pan on medium with 1 tablespoon of olive oil. Saute the onions in the pan for a few minutes, until the onions become translucent. Allow to cool somewhat before proceeding to next step.
• Combine onion, parsley, remaining olive oil, paprika, cumin, 1/2 teaspoon of salt, and crushed red pepper. Mix thoroughly into a paste.
• Cut dough into 8 equal portions. Start with one portion and cover remaining dough with a wet kitchen towel to prevent drying. Flatten each portion until very thin and shape into a square. Spoon 1 tablespoon onion mixture in center of dough. Fold left and right sides of dough together until they meet in the middle. Fold top and bottom sides together in the same way, wetting the dough if needed to get the flaps to stick. Repeat for remaining dough portions and onion mixture.
• Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 4 flatbreads to pan; cook for 2 minutes on each side or until crisp and golden. Transfer flatbreads to cooling rack. Repeat procedure with remaining 1/2 teaspoon oil and 4 flatbreads. Serve immediately.

SABAAYAD: FLATBREAD

Steps:

• * Combine the flour, oil and salt in deep bowl; add the water gently using your fingers Knead the dough until it turns very smooth for 5 to 10 minutes.
• * Brush with oil, cover and set aside for half an hour.
• * Divide the dough into 8 large balls. On a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter.
• * Brush oil on one side of the sabaayad and spread evenly fold to edges in to meet center fold, fold the other edges in, you should now have a square fold, set a side. Finish until you have applied the same method to all the pieces.
• * Again on a floured surface roll each piece out into a circle and place it on a hot griddle over medium heat.
• * Fry the sabaayad one at a time with little oil, turning them once each side is golden brown.
• * The sabaayad will puff slightly and become crisp and brown. Drain the sabaayad on paper towels and serve warm.