← Nouns Cooking · Moroccan

Ingredients

• 500 g Strong bread flour
• 2 tsp Salt
• 2 tsp Sugar
• 1 tbsp dried yeast
• 2 tbsp Olive oil
• 300 ml warm water, about 38°C (100°F)
• 2 tbsp semolina or cornmeal, for dusting (optional)

Method

1. Mix the flour, salt, sugar and yeast in a large bowl. Add the oil and most of the warm water and mix into a dough, adding the rest of the water a little at a time until it is soft but not sticky.
2. Knead on a lightly floured surface for 10 min, until smooth and springy.
3. Divide into 2 balls, cover with a cloth and let them relax for 10 min.
4. Dust a baking tray with semolina. Flatten each ball into a disc about 2 cm thick and 18–20 cm wide and set them on the tray. Cover with a cloth and leave in a warm place to rise for 1 hour, until puffy.
5. Heat the oven to 220°C (200°C fan, 425°F). Prick each loaf a few times with a fork.
6. Bake for 20–25 min, until golden and the bases sound hollow when tapped. Cool wrapped in a clean tea towel to keep the crust soft.

Tips

• Press a finger into the risen dough: if the dent springs back slowly, it is ready to bake.
• Khobz freezes well; reheat slices in a dry pan.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Moroccan Zest