North African

Khobz

Name: Khobz
Total time: 120 min
Yield: 4 servings
Cuisine: North African
Ingredients: 4 cups all-purpose flour; 1/2 cup fine semolina, plus more for dusting; 2 1/4 tsp active dry yeast; 1 1/2 tsp salt; 1 1/4 cups warm water; 2 tbsp olive oil

The everyday Moroccan round bread with a golden crust and tender crumb, made to scoop up tagines and salads.

120 minutes

Serves 4

Side

Contains common allergens

Wheat

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Instructions

5 steps

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.

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