👨‍🍳 조리법

1. 1

   Activate the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes foamy and bubbly, indicating the yeast is active.

   ⏱️ 10 minutes
2. 2

   Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center.

   ⏱️ 2 minutes
3. 3

   Form the Dough: Pour the activated yeast mixture and the oil into the well of the dry ingredients. Gradually mix everything together using your hands or a sturdy spoon until a shaggy dough forms. If the dough seems too dry, add a tablespoon of warm water at a time; if too sticky, add a tablespoon of flour. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for about 5-7 minutes.

   ⏱️ 5 minutes
4. 4

   First Rise: Lightly grease the mixing bowl with oil. Place the kneaded dough in the bowl, turning it to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.

   ⏱️ 10 minutes
5. 5

   Shape the Loaves: Gently punch down the risen dough to release the air. Divide the dough into 4 equal portions. On a surface lightly dusted with semolina flour, shape each portion into a smooth ball. Then, flatten each ball into a round disc, about 1/2-inch to 3/4-inch (1.25-2 cm) thick. You can also roll them into slightly flattened balls.

   ⏱️ 1 hour - 1 hour 30 minutes
6. 6

   Second Rise and Preheat Oven: Prepare a baking sheet by lining it with parchment paper and lightly oiling it, or dusting it generously with semolina flour. Place the shaped dough rounds onto the prepared baking sheet, ensuring they have space between them. Lightly dust the tops with semolina flour. Cover the loaves with a clean kitchen towel and let them rise for another 30-45 minutes. While the dough is rising, preheat your oven to 425°F (218°C).

   ⏱️ 10 minutes
7. 7

   Bake the Khobz: Once the oven is preheated and the dough has risen, gently poke the top of each loaf several times with a fork. This creates vents and helps achieve the desired texture. Bake for 20-25 minutes, or until the khobz is golden brown and sounds hollow when tapped on the bottom.

   ⏱️ 30-45 minutes
8. 8

   Cool and Serve: Transfer the baked khobz to a wire rack or a clean kitchen towel to cool slightly. Serve warm with your favorite Moroccan dishes.

9. 9

   Bake the khobz: Carefully transfer the risen bread discs onto the preheated baking stone/steel or directly onto the oven racks (or bake on the parchment-lined baking sheets). Bake for 15-20 minutes, or until the bread is golden brown on top and bottom, and sounds hollow when tapped on the underside.

   ⏱️ 15-20 minutes
10. 10

    Cool: Remove the khobz from the oven and transfer to a wire rack to cool slightly. You can brush them with a little olive oil while warm for a soft crust, if desired.

    ⏱️ 5 minutes