Khobz
The everyday Moroccan round bread with a golden crust and tender crumb, made to scoop up tagines and salads.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Whisk the yeast into the warm water (about 110°F) and let it stand for 5 minutes until foamy.
- 2
In a large bowl combine the flour, semolina, and salt, then pour in the yeast mixture and olive oil, stirring until a shaggy dough forms.
- 3
Knead on a floured surface for 10 minutes until smooth and elastic, divide into two balls, and flatten each into a 7-inch disk on a semolina-dusted surface.
- 4
Cover with a towel and let rise in a warm spot for about 1 hour until nearly doubled, then prick the tops several times with a fork.
- 5
Bake at 435°F for 18 to 20 minutes until the crust is golden and the loaves sound hollow when tapped; cool on a rack before slicing.
Plan it in Listahan
Add Khobz to your week, check it against your household's allergens, and build the shopping list automatically.