Best 2 Moroccan Flat Bread Recipes

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**Journey into the Heart of Moroccan Cuisine: Discover the Delightful Array of Flatbreads**

Moroccan flatbreads, a symphony of flavors and textures, are an integral part of the country's culinary heritage. From the fluffy softness of khobz, the crispy layers of msemmen, to the savory richness of harcha, these flatbreads offer a diverse range of taste experiences that are sure to tantalize your palate. Whether you're looking for a quick and easy breakfast option, a hearty lunch, or a delicious accompaniment to your favorite Moroccan dishes, these flatbreads have got you covered. Dive into the vibrant world of Moroccan flatbreads and embark on a culinary adventure that will leave you craving for more. In this article, we present a collection of authentic Moroccan flatbread recipes that cater to various dietary preferences, including vegan and gluten-free options. Get ready to explore the delightful realm of Moroccan flatbread and expand your culinary horizons.

Check out the recipes below so you can choose the best recipe for yourself!

MY ROUGH KHOUBZ -- MOROCCAN FLAT BREAD.



My Rough Khoubz -- Moroccan Flat Bread. image

This is a flat bread that we use for meals, sandwiches and breakfast. It is our daily bread here in Morocco and is rarely made at home unless rurally as it is so inexpensive and available on every street corner; small or large. This bread is good for soaking up the sauces,broths and for pushing the food onto and sort of dragging from the communal platter to eat. This bread is our knife and fork! This recipe makes 2 loaves and is easily cut in half for one loaf c.2005

Provided by Hajar Elizabeth

Categories     Yeast Breads

Time 42m

Yield 8-16 serving(s)

Number Of Ingredients 9

3 cups whole wheat flour
2 cups unbleached white flour or 2 cups barley flour
3 1/2 tablespoons dry active yeast
2/3 cup cornmeal
extra cornmeal, for dusting top and placing on tray under bread
2 teaspoons sugar
2 1/2 cups water, tepid 110-115 degrees F
2 tablespoons vegetable oil
2 teaspoons salt

Steps:

  • Preheat oven to 350°F.
  • This bread should not be "dense" with no air bubble pockets inside. You will need to flatten it as much as you possibly can; pull, stretch and flatten to no more than 1/2 inch. Should it come out dense, then next time cut the dough in three and make 3 loaves. Please don't go by my photo as this batch "over-rose.".
  • Combine 1/2 cup flour, sugar, salt, yeast and water in bowl. Stand, covered, in a warm place until bubbly.
  • Add remaining flour, and cornmeal into a large bowl. Add the oil. Add yeast mixture to the flour in the bowl.
  • Mix with hands well to form a firm dough.
  • Knead until smooth.
  • Stand, covered, in a warm place 20 minutes.
  • Shape into 2 rounds (depending on the diameter you desire as Moroccan bread comes in many sizes right down to little ones for sandwiches). Score the top with a sharp knife 1/8" deep into 4 (cutting an X shape), or using your thumb make a dent in the center nearly deep enough to be a hole, though not all the way through.
  • Place on a baking sheet dusted with corn meal and dust the top also with the corn meal gently pushing it into the dough a bit.
  • Stand, covered, until nearly doubled. This being so flat and the amount of yeast, it may not exactly double for you in size and that is fine.
  • Bake 12-18 minutes.
  • If you are making a Moroccan meal and will use bread to eat with you will need at least 2 loaves for 4 people. Cooking time includes standing and is an approximation as flours and temperatures differ.
  • This bread freezes well. Simply freeze as you would any bread and defrost at room temperature. I freeze mine in tied white translucent plastic bags, similar to grocery plastic bags.

MOROCCAN FLAT BREAD



Moroccan Flat Bread image

This is a gluten-free, no-knead Moroccan flat bread that makes a great addition to any meal. You can serve it with the cumin/harissa blend for guests to sprinkle on their serving if they want a little extra flavor kick. This flat bread makes a great snack, too. It's slightly thicker than most other flat breads, and it has an...

Provided by Vickie Parks

Categories     Flatbreads

Time 55m

Number Of Ingredients 8

1 large egg
1/4 cup extra virgin olive oil
2 tsp salt
4 1/2 cups lukewarm water
2 2/3 cups chickpea flour, sifted
2 tsp ground cumin
1 tsp harissa
olive oil, for brushing

Steps:

  • 1. Preheat oven at 500°F. Mix together the cumin and harissa powder, and set aside.
  • 2. In food processor, pulse the egg and 1/4 cup olive oil until foamy. Add salt and half of the water and pulse until well incorporated. Add half of the chickpea flour and pulse about 30 seconds or until smooth. Add the remaining water and flour, and pulse just until well incorporated. If not baking bread immediately, place batter in bowl, cover bowl, and keep in refrigerator for up to 2 days.
  • 3. Brush a large cast iron skillet with olive oil. Place skillet in oven for 3 minutes to get very warm.
  • 4. Whisk the batter thoroughly until smooth. Pour batter into warm skillet, and return to oven to bake for 30 minutes.
  • 5. Brush the top of the baked bread with a little olive oil and cover skillet loosely with foil. Place skillet back in oven, turn off heat, and leave skillet in over for 20 more minutes or until evenly browned on top and glazed nicely with the olive oil.
  • 6. Mix together the cumin and harissa, and place in small serving bowl, and serve with the flat bread.
  • 7. Remove skillet from oven, and let cool for 5 minutes. Loosen the edges and bottom with a spatula, and slide baked bread onto a cutting board. Cut into 8 triangle wedges, and serve at room temperature with the cumin/harissa blend, for guests to sprinkle on their serving(s), if they wish.

Tips:

  • Use a clean work surface and utensils to prevent the dough from sticking.
  • Knead the dough for at least 5 minutes, or until it is smooth and elastic. This will help to develop the gluten in the flour and make the bread chewy.
  • If the dough is too sticky, add a little more flour. If it is too dry, add a little more water.
  • Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size. This will help to create a light and airy bread.
  • When cooking the bread, be sure to preheat the pan or griddle over medium heat. This will help to prevent the bread from sticking.
  • Cook the bread for 2-3 minutes per side, or until it is golden brown and cooked through.
  • Serve the bread warm with your favorite toppings, such as butter, honey, or jam.

Conclusion:

Moroccan flatbread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized with a variety of toppings. Whether you are looking for a quick and easy weeknight meal or a special occasion bread, Moroccan flatbread is a great option.

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