moroccan bread recipe

A traditional recipe for homemade Moroccan bread or khobz, a Moroccan flatbread served at nearly every meal. This version is for white bread but you can mix in wheat, semolina or other flours.Yields 2 8&quot; loaves.

Moroccan White Bread Recipe - Khobz

flour

tsp salt

tsp sugar

yeast

tbsp oil (olive oil or vegetable oil)

water (warm (not hot))

oil, semolina or cornmeal (optional (for preparing the pan))

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.&nbsp;

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.&nbsp;

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.&nbsp;

This easy, everyday Moroccan bread needs just one rise and five ingredients. It goes from scratch to the table in just over 90 minutes and is great for dipping into tagines and stews.

Moroccan Bread Recipe

tsp active dry yeast ((or instant yeast))

water

all purpose flour

½ tsp salt ((use more if you want to))

fennel seeds

sesame seeds

lukewarm water ((you might need

Place the yeast in a large bowl or in the bowl of a stand mixer. Add sugar and 1/4 cup lukewarm water. Mix and let it stand five minutes or until the yeast is frothy and bubbly.

Bloom yeast

To the bowl with yeast add all of the flour, salt, fennel seeds and sesame seeds. Mix.

Trickle in the water slowly until a smooth and pliable dough forms. You might not need the whole cup of water, or you might need a little more. Once you have a dough, continue kneading it for eight more minutes, by hand or in the stand mixer set to medium-low speed.

Make the dough

Lightly grease a baking sheet and dust with cornmeal.

Turn the dough out on a clean surface and form it into a  smooth ball. Using your fingers or a rolling pin (I prefer a rolling pin), roll the dough into a disc about nine inches in diameter and 1/2 inch thick. The dough shouldn&#39;t stick to the surface, but if it does, lightly grease the surface.

Transfer the disc of dough to the prepared baking sheet. Use a sharp knife or bread lame to score a star or sunburst pattern in the center of the loaf.

Cover the bread loosely with a kitchen towel and set aside to rise in a warm spot, for an hour.

Shape the bread

About 10 minutes before the bread is done rising, position a rack on the lowest rung in the oven and preheat the oven to 400 degrees Fahrenheit/205 degrees Celsius.

After an hour, the loaf should have doubled in height. Place the loaf in the preheated oven and bake 30 minutes or until the loaf sounds hollow when you rap it with your knuckles.

Cool the bread on a rack, cut into wedges and serve.

Bake the bread

Msemmen is typically made for breakfast or afternoon snack time. It is a laminated bread that can be eaten savory or sweet.

Moroccan Msemmen

flour (340 g)

semolina (90 grams)

water (approx. ⅓ liter)

vegetable oil

semolina

unsalted butter

Mix all the dry ingredients in a large...

Mix all the dry ingredients in a large bowl.

Add 1½ cups of warm water, and mix...

Add 1½ cups of warm water, and mix to form a dough. Add more water if necessary to make a dough that is soft and easy to knead, but not sticky.

If the dough is too sticky to handle,...

If the dough is too sticky to handle, add a little flour one tablespoon at a time.

Transfer the dough to a lightly floured work...

Transfer the dough to a lightly floured work surface and knead by hand for 10 minutes, (or knead the dough in a stand mixer with dough hook for 5 minutes), until the dough is very smooth and elastic.

Set a bowl of the melted/soft butter and...

Set a bowl of the melted/soft butter and some oil aside. Cover your hands with oil. Begin by dividing the dough into golf ball size balls.

Continue until all the dough is divided.

Starting with the first ball you made, add...

Starting with the first ball you made, add more of the butter mixture to your hands and work surface. Flatten the ball to a very, very thin layer.

Rub some oil on top, and fold into...

Rub some oil on top, and fold into thirds.

Add some more oil and sprinkle some semolina...

Add some more oil and sprinkle some semolina on the strip and fold again into thirds.

You should now have a small square of...

You should now have a small square of dough. Continue through the remaining balls.

Heat up a skillet and add a small...

Heat up a skillet and add a small amount of oil to the pan. Keep it on a medium heat. Starting with the first “package” that you assembled, oil your hands and begin flattening the dough. It should be thin and remain in a square shape. Do not overwork or the layers meld together.

Place into the warm skillet and cook until...

Place into the warm skillet and cook until golden brown and slightly crunchy on he outside. If it does not turn to a golden color, you are not using enough oil.

Top 3 moroccan bread recipe recipes from across the web

The most viewed moroccan bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Moroccan White Bread Recipe - Khobz

Moroccan Bread Recipe

Moroccan Msemmen

Top 3 moroccan bread recipe recipes from across the web

The most viewed moroccan bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moroccan White Bread Recipe - Khobz

Moroccan Bread Recipe

Moroccan Msemmen

The most viewed moroccan bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine