Khobz
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Khobz
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Khobz means bread in Arabic. This recipe is the traditional Moroccan recipe but this bread is also eaten in other North African countries.
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Ingredients
- 2½ cups all-purpose flour
- 12 oz. durum wheat semolina , fine
- 2 teaspoons active dry yeast
- 2 teaspoons salt
- 1 tablespoon caster sugar
- 1 cup water at 97 F / 36°C, lukewarm
- durum wheat semolina for shaping the breads, extra-fine
Equipment
- Stand mixer
- parchment paper
- rolling pin
Instructions
- In the bowl of a stand mixer, combine all the dry ingredients, except the salt (white flour, fine semolina, active dry yeast, and sugar).
- While starting to knead slowly using the dough hook, gradually incorporate the water.
- After 2 minutes of kneading, add the salt.
- Then knead the dough at medium speed for 10 minutes. The dough should become smooth, homogeneous and elastic. Add a little water or flour if necessary.
- Cover the dough with a cloth and let it rise for 1 hour in a warm place away from drafts. It should at least double in size.
- Transfer the dough to a work surface sprinkled with extra-fine durum wheat semolina and degas it quickly.
- Divide the dough into 5 equal pieces and roll them into balls.
- Use the fingertips or a rolling pin to gently flatten each ball of dough into a circle about ¼ inch (6 mm) thick.
- Place them, one at a time, well spaced out, on a baking sheet lined with parchment paper.
- Cover the loaves with a cloth and let rise for 30 minutes, away from drafts.
- Preheat the convection oven to 390 F (200°C), for 15 minutes.
- Using the handle of a wooden spoon, make a hole in the center of each loaf or prick the loaves several times with a fork.
- Bake for about 20 minutes or until light golden in color.
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