Khobz (Moroccan Bread)

Morocco is my second favourite place and the food is delicious. Hubby and I were lucky to meet a woman who entertained us with her tagine’s and fresh bread. We enjoyed the food so much that I regularly cook it back here in the UK

Khobz is the Moroccan and standard Arabic word for bread.
During a traditional Moroccan meal, khobz often replaces utensils such as forks or spoons as it is used to scoop up meat, vegetables, sauce, salads, dips etc.
It’s worth trying to make your own bread to complement the tagine here and here on my blog.

morrocanbread

Ingredients

  • 1 tsp     sesame seeds
  • 3 tsps    dried yeast,
  • 2 tsps   caster sugar
  • 300 ml  warm water, plus 1 ½  tbsp for mixing with yeast
  • 500 g   fine semolina, plus extra for dusting
  • 2 tsp  Salt

Procedure:

  • Dissolve the yeast and sugar in a 1½ tbsps of water and leave until it starts to bubble. Mix the semolina and the salt together on a flat work surface. Make a well in the middle and pour in the yeast mixture, along with 300ml of the warm water.
  • Using your fingertips, start to work in all the semolina, starting from the outside the well and working inwards as you go. Add enough water if necessary to make a firm dough. Knead the dough on a floured work surface for about 10 minutes, or until the dough is smooth and elastic.
  • Divide into 4 even sized balls. Dust each ball with sesame seeds, and cover with a dry tea towel.
  • Set aside in a warm place to rise for 1 hour 30 minutes to 2 hours, or until doubled in size.
  • Preheat the oven to 200 C/gas 6. Grease a large baking tray. Flatten the dough balls into discs or ovals; about 2cm thick. Prick them with a fork a few times and place on the baking tray and bake for 10-20 minutes, or until golden brown.

Serves 4

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