TRADITIONAL MOROCCAN KHOBZ
This is a recipe for traditional Moroccan round bread, also known as khobz. My recipe is made using only white flour however you can add in wheat flour as well. You will need to adjust the water levels a bit.
Provided by Amanda
Categories Moroccan Food
Time 1h35m
Number Of Ingredients 5
Steps:
- 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 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.
Nutrition Facts : Calories 386 calories, Carbohydrate 81 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1030 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
MOROCCAN BREAD - KHOBZ
This recipe has been posted here for play in ZWT9-Morocco. This recipe is from website : Moroccan-Food.com. Khobz is the Moroccan and standard Arabic word for bread and refers to oven-baked bread which is shaped into round, flattish loaves with lots of crust. 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 and more.
Provided by Baby Kato
Categories Breads
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix ½ cup flour, salt, yeast and water.
- You can add ½ teaspoon sugar to activate the yeast effectiveness faster.
- Cover and let the mixture sit for 5 minutes before using it.
- Add the remaining flour and oil.
- Mix and knead, the dough should be firm and smooth.
- Cover it and let it rest for 30 minutes (depending on the room temperature).
- Share this into 8 pieces, roll into a ball and flatten with a roller.
- Preheat your oven to 200°C/400°F.
- Set aside until the bread itself inflated.
- Put the bread in the oven for about 20 minutes.
BASIC MOROCCAN WHITE BREAD (KHOBZ)
The disc shape of khobz allows for lots of crust, which is ideal for dipping and scooping up tagines, and salads. The crust is so preferred, in fact, that many Moroccans will remove and discard the soft interior from thicker loaves of bread.
Provided by Chef PotPie
Categories Breads
Time 1h50m
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare two baking sheets by lightly oiling them or by dusting the pans with a little cornmeal or semolina.
- Mix the flour, salt, and sugar in a large bowl. Make a large well in the center of the flour mixture and add the yeast.
- Add the oil and the water to the well, stirring with your fingers to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.
- Turn the dough out onto a floured surface and begin kneading the dough, or use a stand mixer fitted with a dough hook. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes by hand (or 5 minutes by machine), or until the dough is very smooth and elastic.
- Divide the dough in half and shape each portion into a smooth circular mound. (If you prefer, you can divide the dough into four to six smaller loaves instead.) Place the dough onto the prepared pans, cover with a towel and allow it to rest for 10 to 15 minutes.
- After the dough has rested, use the palm of your hand to flatten the dough into circles about 1/4-inch thick. Cover with a towel and let rise about 1 hour (longer in a cold room), or until the dough springs back when pressed lightly with a finger.
- Heat an oven to 435 F/225°C.
- Create steam vents by scoring the top of the bread with a very sharp knife or by poking the dough with a fork in several places. Bake the bread for about 20 minutes-rotating the pans about halfway through the baking cycle-or until the loaves are nicely colored and sound hollow when tapped. Transfer the bread to a rack or towel-lined basket to cool.
Nutrition Facts : Calories 266.5, Fat 4.1, SaturatedFat 0.6, Sodium 584.5, Carbohydrate 49.4, Fiber 2.1, Sugar 1.2, Protein 7.1
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