Moroccan Bread Khobz
Khobz is a flat circular Moroccan bread that is served with most dishes
- 3 3/4 cups whole wheat flour (500 gram)
- 3 3/4 cups white flour (500 gram)
- 1 tbsp yeast
- 1 tbsp salt
- 1 tsp sugar
- 2 cups warm water
- In a large mixing bowl, mix the flour with salt. Put yeast with sugar in the middle. Add a little warm water. Wait for the yeast to react then add a little bit of water at a time until you get a soft dough. Kneed it well by hand or with an electric mixer for ten minutes. Let the dough rest for about10 - 20 minutes. Divide it into 4 balls. Using a rolling pin, roll out the dough. Loosely cover the dough with plastic wrap. Let it rise for approximately 20 minutes. Preheat the oven to 400 degrees and cook the bread until it gets a golden brown on one side. Flip the bread over and cook on the other side.
Note: If the bread is expanding too much, you may need to poke the bread with a fork while cooking.