Best 4 Authentic Moroccan Bread Recipes

MOROCCAN WHITE BREAD RECIPE - KHOBZ

Steps:

• 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.
• 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.
• 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.

KHOBZ (BASIC MOROCCAN WHITE BREAD) RECIPE

Steps:

• Pre-heat oven to 435 F / 225 C.

AUTHENTIC MOROCCAN BREAD

Steps:

• Add the sugar to 1/4 cup of lukewarm water. Then add the yeast and stir to soften. Let it sit in a warm place until the yeast is bubbly & doubles in volume, roughly 2 minutes.
• Mix the flours & salt in the large mixing bowl. After yeast is ready add it to the flour along with the milk. Add enough lukewarm water to the mixture to form a stiff dough.
• Note:Flours differ in their ability to absorb moisture so no precise amount can be given. Add a small amount at a time. If you have added too much the mixture will be extra sticky and it will be hard to get off your hands. The right consistency should allow the dough to pull easily off your fingers.
• Place the dough onto a lightly floured board & knead hard with closed fists, pushing outward. During the final part of kneading, add 1 tsp of cumin or sesame seeds. It will take between 10-15 minutes to knead the dough thoroughly. You will know it is ready when it achieves a smooth, elastic consistency. (If you are using an electric beater with a dough hook, knead 7-8 minutes on a slow speed.).
• Take the thoroughly kneaded dough & form it into two balls & let it stand for 5 minutes on the board.
• Sprinkle cornmeal onto two baking sheets & place to the side. Then lightly grease a mixing bowl with oil. Transfer the first ball of dough to the bowl. Roll the dough along the sides while rotating bowl with your other hand, this will make the dough into a cone shape.
• Place the dough, wide end down, onto the first baking sheet. Flatten the cone with the palm of your hand to form a disc about 5 inches in diameter with a slightly raised center. Repeat with the second ball. Lightly sprinkle the remaining seeds on top of the bread.
• Cover each disc loosely with a damp towel & let it rise for about 2 hours in a warm place. The dough will be ready when you can gently pole your finger into it & it will not spring back into place.
• Preheat the oven to 400 degrees. Using a fork, poke the bread 3 to 4 times & place in the center shelf of the oven. Bake for 12 minutes, then lower the heat to 300 degrees & make 25-30 minutes more.
• To give the bread a nice brown color, turn the oven on broil. Watch the bread carefully, once it is golden, turn it over to brown the other side. Remove from the oven & let cool.
• Note: When done, the bread will sound hollow when tapped on the bottom.

MOROCCAN BREAD

Steps:

• Soften the yeast in 1 tbsp sugared lukewarm water.
• Let stand a few minutes, then stir and set in a warm place until the yeast froths up.
• Meanwhile, mix the flours and salt together.
• Stir the yeast into the flour, then add the milk and enough lukewarm water to form a stiff dough.
• The amount of water you need will depend on your particular flour but I need about a cup.
• Add no more than 1/4 cup water at a time until you can see the dough coming together.
• To knead by hand, turn the dough out onto a board and knead hard, adding water if necessary.
• Knead for 10-15 minutes until smooth and elastic.
• I prefer to use an electric beater with a dough hook and this takes 7-8 minutes at a slow speed.
• Towards the end, add the spices.
• Split into two balls and let stand 5 minutes.
• Meanwhile, lightly grease a mixing bowl.
• Transfer the first ball of dough into the greased bowl and form a cone shape by holding the dough in one hand and rotating it against the side of the bowl.
• Turn out onto a baking sheet that has been sprinkled with cornmeal.
• Flatten the cone with the palm of your hand to make a disc that is about 5-6 inches across and slightly raised in the centre.
• Repeat with the second dough ball.
• Cover with a damp towel and let rise.
• Paula says to let it rise 2 hours but I found mine was done in about an hour.
• Preheat the oven to 200 C or 400°F.
• Using a fork, prick the bread around the sides 3-4 times.
• Bake on the centre shelf of the oven for 12 minutes, then lower the heat to 150 C or 300 F and bake 30-40 minutes more.
• Remove and let cool.
• Cut into wedges when you're ready to serve.