French Food Friday - Moroccan Khobz Bread


 Thanks to the COVID-19 we are unable to travel and to say we have itchy feet, is an understatement.

Our last holiday was in marvellous Morocco and we hope to return as soon as we are allowed to travel again.

The French adore Morocco and the majority of tourists are French. It was of course, a French colony a long ago,  hence there is a french feel about Morocco. 

We loved the food and the bread was amazing, especially when eaten direct from the oven. 


So for those of you who would like to travel but are unable to travel, here is a recipe for Moroccan khobz. I have been making this weekly and it is perfect when dipped in hummus.

Moroccan Khobz Bread

Makes: 3-4 round bread 

prep time:1 hour 15 mins

cook time: 20 mins

total time: 1 hour 35 mins


Ingredients

4c and a little extra white flour - do not use self rising flour! ( you can also use wheat or half of each flour)

2 c warm water

1 Tbsp active dry yeast

2 tsp salt

1 tsp sugar


Instructions

In a small bowl add yeast, sugar and 1c warm water. Mix well and allow yeast to bubble.

In a large bowl add flour and salt. After yeast/water mixture begins to bubble pour into bowl with flour. Begin combining flour and water.

Have another cup of warm water to the side and add slowly to flour mixture. You may not use the entire cup.

Continue combining flour and water until you can form a ball. At this point it should be a bit sticky.

Pour vegetable oil into your hands and proceeds to work it into the dough. Again you may not use a full 1/4 cup.

Most of the dough should come off of your hands and combine into the dough that will be elastic but no longer sticky.

Knead for 8-10 minutes. You can do this by hand or in a mixer - if using a mixer reduce the time to approximately 5 minutes.

Oil the ball and the bowl and cover. Allow to rest 15 minutes.

Divide dough into 2-3 portions depending on the size of the bread you would like.

Using the divided pieces form 2-3 smaller balls.

Sprinkle flour on a board or counter-top and begin to push down the ball beginning in the center, similar to how you would form a pizza crust. Moroccan bread is traditionally in a circle shape however whatever shape you make it will not really matter!

The dough should be about 1/4" thick and even on all sides.

Wrap in a towel and continue for the remainder of the portions.

Allow dough to rise about 45 minutes. Preheat the over to 200 C/ 400-425F.

Once dough has risen prick with a from several times and place on a cookie sheet or baking stone into the oven.

Cook until it begins to brown and makes a hallow sound when tapped - about 18-20 minutes. Remove from oven and allow to cool.


bon appetit ♥♥ Leeann x 







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