Khobz - Moroccan flatbread
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Khobz is from Morocco. In Arabic, khubz refers to any type of bread. Khobz belongs to a family of breads that are amongst the earliest breads evidenced by archaeologists. The story of khobz starts 14,000 years ago in Jordan as an unleavened flatbread made with all kinds of wild cereals.
Moroccan Khobz is usually served with most meals. It's easy to make and relatively quick.
500 gms of strong white bread flour
315 mls of lukewarm filtered water (or own-brand still water)
2 teaspoons sea salt
2 teaspoons sugar
2 tablespoons olive oil
1 teaspoon instant yeast
for an optional topping
Oil a large or two medium baking sheets. Alternatively line the baking sheets with parchment paper or dust with semolina or rice flour.
Add the salt and sugar to a large bowl.
Add the flour.
Make a well in the centre and add the yeast.
Gradually add the water and bring together.
Tip the dough out onto a floured board and knead for 5 - 10 minutes until elastic and smooth.
Of course, you can also do this in a stand mixer or even using a short programme in your bread maker. (e.g. Pizza - 45 minutes). If you are using a bread maker, stop the programme once the dough is soft and elastic.
Divide the dough into two smooth boules and place well apart on the baking sheet. Cover with a towel and leave for 15 minutes.
After resting, pat the dough mounds into round, flat loaves about ¼ inch thick.
Cover with a towel and leave to rise for about an hour (possibly more in a cool room) or until the dough springs back when pressed lightly.
Preheat the oven to 225⁰C.
If you are adding the optional topping, brush with egg wash and dust with the sesame seeds (I'm using white and black sesame seeds)
Score the bread on the top or poke in several places using a fork.
Bake for about 20 minutes until golden brown and hollow sounding when tapped on the underneath.
Cool on a rack.
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