Moroccan bread (khobz)

Ingredients

• 7 g sachet dried yeast or 20g fresh yeast, crumbled
• 300 g(2 cups) bread flour (see Note)
• 80 g(½ cup) fine semolina
• 90 g (½ cup) coarse semolina

Moroccan bread

Instructions

Place yeast and 60 ml warm water in a small bowl. Mix to combine, then stand in a warm, draught-free place for 10 minutes or until yeast starts to bubble.

Place flour, semolinas and 1 tsp salt in the bowl of an electric mixer. Make a well in the centre, then add yeast mixture and 300 ml water. First mix with a wooden spoon until just combined, then using an electric mixer fitted with a dough hook, mix on medium speed for 5 minutes or until mixture forms a soft dough; it will be quite sticky to start but will firm upon kneading. Increase speed to high. Knead for a further 5 minutes or until dough is smooth and elastic.

Place the dough in a lightly floured bowl, cover with a clean, damp tea towel and stand in a warm, draught-free place for 1 hour or until dough doubles in size.

Turn dough out onto a lightly floured work surface and roll into a log. Cut into 6 portions. Using the heel of your palm, shape each portion into 15 cm discs. Place on 2 oven trays lined with baking paper, cover with a damp tea towel and stand in a warm, draught-free place for 1 hour or until the dough almost doubles in size.

Preheat oven to 210°C. Bake bread, swapping trays halfway, for 30 minutes or until golden and bread sounds hollow when tapped.

Proving time 2 hours

Khobz - Moroccan White Bread II

Ingredients

• 1/2 tablespoon dry yeast
• 1/2 teaspoon sugar for the yeast
• 3 cups all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 tablespoon vegetable oil

Directions

Making the Dough:

1- The first step is to activate the yeast. Mix ½ tablespoon of yeast and ½ teaspoon of sugar, with a little bit of warm water. Let the mixture sit for 5 minutes before using it.

2- In a large bowl, mix 3 cups of all purpose flour, with ½ tablespoon of vegetable oil, 1 teaspoon of salt, ½ teaspoon of sugar, and the yeast mixture.

3- Add warm water, little by little, while mixing the ingredients until you are able to form a dough ball. You only need enough water to get the ingredients together, and the dough ball should not feel wet or sticky.

Kneading the Dough:

1- Place the dough ball on your kitchen counter and start kneading it using the palm of your hands in quick, energetic movements.

2- Knead the dough for about 5 minutes until you get a soft and elastic dough.

3- Cut the dough into 4 equal portions. Knead each portion for about 1 minute and shape them in smooth circular mounds.

4- Place the dough balls in a tray, cover them and let them rest for 10 minutes.

5- After 10 minutes, sprinkle flour on your working surface, take each dough ball and flatten it into a circle using the palm of your hands. The circle should be approximately 4 times wider than the original dough ball with about ¼” thickness.

6- Place the dough circles on a baking pan, cover them, and let them rest for 1-2 hours or until the dough springs back when gently pressed with your fingers.

Baking the Bread:

1- Once the dough is ready, using a knife, poke the dough in 4 to 5 places.

2- Preheat your oven to 400 F degrees.

3- Place the breads in the center of the oven and bake for around 20 minutes. Check on the breads and turn them to the other side to bake if necessary. The breads are done when they get a nice golden brown color all over their surface.

4- And that’s it! the breads are ready to be eaten. Yum!!! Look at the difference between the crust and the inside of the bread. Crispy and soft – all in one bite!

Cooking with Alia