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The most staple and simplest Moroccan bread has to be Khobz. It is eaten every single day and even replaces forks and spoons!
Dissolve yeast and sugar in the water. Set aside until the yeast is foamy.
Meanwhile, sift the flour and salt in a large bowl. Make a well in the center and add the yeast mixture little by little. Collect the dough into a ball and knead for 10 minutes on a lightly floured surface. It should be smooth and elastic. Divide into two pieces and form flattened balls. Dust them lightly with the flour, cover with a cloth and let rest for 10 minutes.
Line a baking sheet with parchment paper and transfer your dough balls there. Leave some space between them. Flatten the dough balls to 1-inch thick with your hand. Cover with plastic wrap and let sit for 1 hour in a warm place.
Preheat oven to 350°F. Prick the loaves few times with a fork. Bake for about 25 minutes. Rotate the pan halfway through baking.
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