Homemade Moroccan Khobz Bread Recipe for a Perfect Side

Introduction

Indulge in the authentic flavors of Morocco with our homemade Khobz bread recipe. This traditional flatbread is a versatile side that complements any Middle Eastern or North African meal. With its crispy exterior and fluffy interior, Khobz bread is sure to become a staple in your kitchen.

Ingredients

• 1 kg (4 cups) all-purpose flour, plus extra for dusting
• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 2½ cups (600 ml) lukewarm water

Steps

1. In a large bowl, combine the flour, yeast, sugar, and salt. Stir until well blended.
2. Gradually add the lukewarm water, stirring until the dough starts to come together.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
4. Form the dough into a ball, place it in a lightly oiled bowl, and cover with plastic wrap.
5. Let the dough rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough to release the air.
7. Divide the dough into 6 equal pieces.
8. Roll out each piece into a circle, about 12 inches in diameter.
9. Heat a large skillet or griddle over medium heat.
10. Cook the Khobz bread for 2-3 minutes per side, or until golden brown and cooked through.
11. Serve warm with your favorite dishes.

Tips

• For a softer Khobz bread, let the dough rise for longer, up to 2 hours.
• If you don't have a griddle, you can also cook the Khobz bread in a cast iron skillet or even in the oven at 450°F (230°C) for 5-7 minutes per side.
• Khobz bread can be stored at room temperature for up to 3 days. To reheat, wrap it in foil and warm it in the oven at 350°F (175°C) for 10-12 minutes.

FAQ

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can substitute instant yeast in equal amounts (1 tablespoon).

Q: Can I add other ingredients to the dough?
A: Feel free to add herbs, spices, or seeds to customize the flavor of your Khobz bread.

Q: What can I serve Khobz bread with?
A: Khobz bread pairs well with stews, tagines, dips, and grilled meats.