You know what Moroccans eat a lot of? Bread. If you want to make your own Moroccan bread (khobz) at home, today is your lucky day! The fun thing about this bread is that it’s pretty forgiving. You can use different kinds of flours, mixtures of flours, rising time and making it into different shapes. Traditionally it is made into a round and there is some technique to making it the authentic way.
So here we have a ball of dough. This is ½ whole wheat flour and ½ white flour. The exact measurements don’t really matter. But if you’re just starting try 2 cups of each, along with 1 tsp salt, 2 Tbsp yeast, 1/4 cup warm water and 1/2 tsp sugar. Whisk the yeast into the warm water with the sugar and let it sit for about 5 minutes. Add to the flour and begin to knead adding warm water little by little. You’ll need to mix it for about 10 minutes – if you have a Kitchen Aid mixer it will make things much easier. Turn the dough out into a shallow wide bowl when it’s mixed. I then pour olive oil in my hands and rub the dough with the oil.
While the dough is rising I prepare my work space. I use a large butcher block, round wood board to work my dough. My in-laws have a really large shallow bowl, that looks like the bottom of a tajine. By large I mean about 2 ½ feet across. They knead and shape the dough in this, however I have the luxury of a mixer so this is not necessarily. I also use fine semolina flour on the board to keep the dough from sticking. Lastly is a large flour sack towel. One of two of these are used to wrap up the bread once it is made into rounds.
The dough is then divided into balls. For smaller rounds make smaller balls. For larger rounds make bigger balls.
Preheat your oven to 425F and place the bread onto a baking sheet. Bake until brown on the outside and the dough makes a hollow sound when tapped. That’s it!
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