Khobz Ramadan Bread With Dates Lebanon Middle East Food

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.

KHOBZ RAMADAN -- BREAD WITH DATES (LEBANON-- MIDDLE EAST)

Steps:

• Put dates in a food processor & process until coarsely chopped, then add 4 tablespoons butter & continue processing until there is a smooth paste.
• Divide into 4 equal parts, then cover with plastic wrap & refrigerate.
• Stir yeast into 1/4 cup of the warm water & set aside for 10 minutes in a warm place.
• In a large mixing bowl, whisk together the flour, seeds & rest of the butter, working the butter into the flour with your hands.
• Add yeast water & 1/4 cup of the warm water & knead until the dough is supple & firm.
• Divide dough into 4 equal parts, roll into balls & let rest for 15 minutes.
• Line a large baking sheet with parchment paper.
• When dough has rested, roll out each ball of dough into a disk about 7 1/2 inches across & 1/2 inch thick.
• With your hands flatten one portion of the date paste into a smaller disk about 4 1/2 inches across, then lay it in the middle of the dough.
• Turn the edges of the dough over the filling & seal the dough, then turn the dough over & lay it on the prepared baking sheet. Pat with your hands to make as perfect a circle as you can.
• Make the other breads in the same way, then cover with plastic wrap & let rest for another 15 minutes.
• Preheat oven to 400 degrees F.
• Brush breads with egg yolk & bake 25-30 minutes or until golden, then remove to a wire rack to cool, before serving.