How to prepare moroccan bread - Khobz

Moroccan bread or "khobz" which is the traditional moroccan name for it is a bread that has cultural significance in Moroccan kitchen. It is found in every moroccan house and typically served with almost every meal. The bread is round or baguette, and has a chewy texture.

there are different ways to make bread but common ingerdients include flour, water, yeast, and salt. The dough is prepared first and left to rise before being cut to rounds and baked in the oven.

Traditional methods involve baking khobz in a communal wood-fired oven, often located in the district or neighbourhood.

Khobz usage is diefferent in moroccan culture. It can be torn into pieces and used in tagines. It can be also served with moroccan tea and olive oil.

The bread making process is different from region to region, and this food has significance in moroccan culture and bring fmilies together around it.

Usually bread made at home is not cooked every day, so the ingredients for one cook serve the need for several days

let's dive in and list the ingredients needed to make it

Ingredients:

Those are ingredients for making 4 round breads, enough for around 8 people.

• One pound of whole wheat flour (500 g)

• 1/2 pound white flour (250 g)

• 1 teaspoon of salt

• 1 teaspoon bread yeast (30g)

• Warm water

To decorate:

• 3.5 oz whole wheat flour( 100 g)

Instructions

In a bowl, put the white flour, wheat flour, salt, and dissolve the baking yeast dissolved in a 1/4 cup warm water.

It should look like this at the begining

Add water gradually while stirring to obtain a homogeneous dough. You can use dough mixer to help you make as an option

Knead the dough until it becomes soft like this . Cover the dough and leave it in a warm place until it ferments.Usually it takes one hour in warm temperature (75°F), it should be doubles in size to make sure it is fully fermented

After fermentation, here is how it should look like

once fermented, make balls from the dough, then pass it in wheat flour.

Place the dough balls on an oven tray (greased with oil or cooking paper), leaving space between the balls.

Spread out the balls like flat bread, then cover the oven tray and leave them in a warm place until they ferment again (30 minutes usually in warm tempearture). To make sure it is fully fermented, press on the dough with your finger, it should return to its initial state.

Finally we put two to three holes in each bread with a fork like this. Put the tray in the oven at a high temperature (428°F), and light it from the bottom until it becomes brown from the bottom. Then we turn on the oven from the top to brown it up.

Finally you should have made bread like the cover image. Enjoy :)