Best 3 Khubz Maghrebi Moroccan Bread Recipes

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**Khubz Maghrebi: A Taste of Moroccan Bread Delights**

Embark on a culinary journey to Morocco with the delightful Khubz Maghrebi, a traditional flatbread that holds a special place in Moroccan cuisine. With its enticing aroma and soft, chewy texture, this bread is a versatile accompaniment to various Moroccan dishes. Discover the secrets behind this beloved bread through our comprehensive guide, which includes step-by-step instructions for two variations of Khubz Maghrebi: the classic white bread and a delectable semolina version.

**1. Classic White Khubz Maghrebi:**
- A staple in Moroccan households, this classic variation showcases the simplicity and authenticity of Moroccan bread-making.
- With just a few basic ingredients like flour, water, yeast, and salt, this recipe takes you on a journey to the heart of Moroccan culinary traditions.

**2. Semolina Khubz Maghrebi:**
- Experience the unique texture and nutty flavor of this semolina-based variation.
- This recipe incorporates semolina flour along with all-purpose flour, resulting in a slightly denser and more flavorful bread.

**Additional Information:**
- Both recipes provide detailed instructions, making them accessible to home bakers of all skill levels.
- We've included tips and variations to enhance your baking experience and cater to different preferences.
- Discover the secrets of Moroccan bread-making, from kneading techniques to shaping and baking methods.
- Learn how to store and reheat Khubz Maghrebi to maintain its freshness and delightful taste.

Prepare to tantalize your taste buds with these authentic Moroccan bread recipes. Whether you're a seasoned baker or a novice in the kitchen, our guide will help you recreate the magic of Khubz Maghrebi in your own home.

Let's cook with our recipes!

TRADITIONAL MOROCCAN KHOBZ



Traditional Moroccan Khobz image

This is a recipe for traditional Moroccan round bread, also known as khobz. My recipe is made using only white flour however you can add in wheat flour as well. You will need to adjust the water levels a bit.

Provided by Amanda

Categories     Moroccan Food

Time 1h35m

Number Of Ingredients 5

4c and a little extra white flour - do not use self rising flour! ( you can also use wheat or half of each flour)
2 c warm water
1 Tbsp active dry yeast (or 1 pkg of Red Star or like brand)
2 tsp salt
1 tsp sugar

Steps:

  • In a small bowl add yeast, sugar and 1c warm water. Mix well and allow yeast to bubble. In a large bowl add flour and salt. After yeast/water mixture begins to bubble pour into bowl with flour. Begin combining flour and water. Have another cup of warm water to the side and add slowly to flour mixture. You may not use the entire cup. Continue combining flour and water until you can form a ball. At this point it should be a bit sticky. Pour vegetable oil into your hands and proceeds to work it into the dough. Again you may not use a full 1/4 cup. Most of the dough should come off of your hands and combine into the dough that will be elastic but no longer sticky. Knead for 8-10 minutes. You can do this by hand or in a mixer - if using a mixer reduce the time to approximately 5 minutes. Oil the ball and the bowl and cover. Allow to rest 15 minutes. Divide dough into 2-3 portions depending on the size of the bread you would like. Using the divided pieces form 2-3 smaller balls. Sprinkle flour on a board or counter-top and begin to push down the ball beginning in the center, similar to how you would form a pizza crust. Moroccan bread is traditionally in a circle shape however whatever shape you make it will not really matter! The dough should be about 1/4" thick and even on all sides. Wrap in a towel and continue for the remainder of the portions. Allow dough to rise about 45 minutes. Preheat the over to 400-425F. Once dough has risen prick with a from several times and place on a cookie sheet or baking stone into the oven. Cook until it begins to brown and makes a hallow sound when tapped - about 18-20 minutes. Remove from oven and allow to cool.

Nutrition Facts : Calories 386 calories, Carbohydrate 81 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1030 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

KHUBZ MAGHREBI (MOROCCAN BREAD)



Khubz Maghrebi (Moroccan Bread) image

Make and share this Khubz Maghrebi (Moroccan Bread) recipe from Food.com.

Provided by Member 610488

Categories     Yeast Breads

Time 50m

Yield 6-12 serving(s)

Number Of Ingredients 6

2 (1/4 ounce) packages dry yeast
2 1/2 cups warm water (100F to 110F)
7 cups all-purpose flour
2 teaspoons all-purpose flour
2 teaspoons kosher salt
1 tablespoon olive oil

Steps:

  • Dissolve yeast in 2 1/2 cups warm water in a large bowl. Weigh or lightly spoon flour into dry measuring cups and level with a knife. Stir salt into yeast mixture. Gradually stir in 7 cups flour, one cup at a time, and beat with a mixer at medium speed until dough forms a ball.
  • Turn dough out onto a lightly floured surface and shape dough into a 12-inch log. Divide dough into 3 pieces then shape each piece into a 4-inch dome-shaped loaf.
  • Place loaves on a baking sheet lightly covered with flour. Dust tops lightly with 2 teaspoons flour, and lightly coat with cooking spray. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.).
  • Position oven rack in lower third of oven. Preheat oven to 350°F.
  • Uncover loaves, and brush each with 1 teaspoon oil. Bake at 350F for 30 minutes. It should sound hollow when tapped (bread will not brown). Remove from oven and cool on wire racks.

KHUBZ (BAHRAIN)



Khubz (Bahrain) image

This recipe Is from week 20 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bahrain is my 20th stop. Khubz is a kind of pita bread that is traditionally cooked in a clay oven, but this version can also be made in your home oven.

Provided by GiddyUpGo

Categories     Breads

Time 3h10m

Yield 6-8 pitas

Number Of Ingredients 6

2 1/2 teaspoons dry active yeast
1 1/4 cups lukewarm water
1 pinch sugar
3 3/4 cups bread flour
1/2 teaspoon salt
2 tablespoons vegetable oil

Steps:

  • Dissolve the yeast and the sugar in about a half cup of the lukewarm water. Let stand until frothy.
  • Sift the flour together with the salt and add the yeast mixture. Knead by hand until the dough is soft, adding water as necessary. Add the oil and keep kneading until the dough becomes elastic and is no longer sticky, which should take about 15 minutes.
  • Now form the dough into a ball and rub all over with a little bit of olive oil, to prevent it from drying out. Cover with a damp cloth and let rise in a warm place until the dough has doubled in size, about 1 to 1 1/2 hours.
  • Punch down and knead for another five minutes or so. Now break the dough into tennis-ball sized portions. Turn out onto a lightly floured surface and roll flat, until each ball is about a quarter inch thick. Dust with flour and transfer to a lightly floured surface, leaving a few inches between each one to allow for rising. Let rise for another 30 to 60 minutes.
  • Oil two large baking sheets. Preheat your oven to 500 degrees. About 10 minutes into the preheating, put the sheets in the oven. Leave them there for another 10 minutes.
  • Now open your oven and quickly transfer the dough balls onto the baking sheets.
  • Bake for 6 to 10 minutes. When the breads are lightly browned, take them out. Let cool.
  • Each piece should have formed a pocket while baking.

Tips:

  • Use fresh ingredients: The quality of your ingredients will greatly impact the taste of your Maghrebi bread. Make sure to use fresh flour, yeast, water, and salt.
  • Proof the yeast properly: Proofing the yeast is an essential step in the bread-making process. It allows the yeast to activate and grow, which will help the bread to rise properly.
  • Knead the dough thoroughly: Kneading the dough helps to develop the gluten in the flour, which gives the bread its structure and texture. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
  • Let the dough rise in a warm place: The dough should rise in a warm place, about 75-80 degrees Fahrenheit. This will help the yeast to work its magic and cause the dough to double in size.
  • Shape the dough carefully: Once the dough has risen, it's time to shape it into loaves. Be careful not to over-handle the dough, as this can cause it to lose its shape.
  • Bake the bread at a high temperature: Maghrebi bread is typically baked at a high temperature, about 450 degrees Fahrenheit. This will help the bread to develop a crispy crust and a fluffy interior.

Conclusion:

Maghrebi bread is a delicious and versatile bread that can be enjoyed in many different ways. It can be served with soups, stews, or salads, or it can be used to make sandwiches or wraps. No matter how you choose to eat it, Maghrebi bread is sure to please.

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