Khobz (Moroccan Round Flatbread)

🧂 Ingredients

• 500 g All-purpose flour(You can also use a mix of all-purpose flour and bread flour for a chewier texture.)
• 100 g Fine semolina flour(Adds a slightly nutty flavor and a tender crumb.)
• 2 tsp Active dry yeast(Ensure your yeast is fresh and active.)
• 1 tsp Salt
• 1 tsp Anise seeds(Optional, but traditional for a subtle licorice flavor. Can be lightly crushed for more flavor.)
• 300-350 ml Warm water(Approximately 105-115°F (40-46°C). Adjust based on flour absorption.)
• 1 tbsp Olive oil(For greasing the bowl and optionally for brushing the baked bread.)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the active dry yeast with about 100ml of the warm water and a pinch of sugar (optional, but helps activate yeast). Let it sit for 5-10 minutes until foamy and bubbly. This indicates the yeast is alive and active.

   ⏱️ 10 minutes
2. 2

   Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, semolina flour, salt, and anise seeds (if using).

   ⏱️ 2 minutes
3. 3

   Mix the dough: Make a well in the center of the dry ingredients. Pour in the activated yeast mixture and the remaining warm water. Gradually mix the flour into the liquid using your hands or a wooden spoon until a shaggy dough forms. Add the tablespoon of olive oil.

   ⏱️ 5 minutes
4. 4

   Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth, elastic, and no longer sticky. It should spring back slowly when poked.

   ⏱️ 10 minutes
5. 5

   First rise: Lightly grease a clean bowl with olive oil. Place the kneaded dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   ⏱️ 1 hour - 1 hour 30 minutes
6. 6

   Shape the bread: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 6 equal portions. Shape each portion into a smooth ball. Flatten each ball into a round disc, about 1.5-2 cm (about 3/4 inch) thick and 15-20 cm (6-8 inches) in diameter. You can use a rolling pin or your hands.

   ⏱️ 10 minutes
7. 7

   Second rise: Place the shaped discs on baking sheets lined with parchment paper, leaving some space between them. Cover them loosely with a clean kitchen towel or plastic wrap. Let them rise in a warm place for another 30-45 minutes, or until visibly puffy.

   ⏱️ 30-45 minutes
8. 8

   Preheat oven: While the dough is rising for the second time, preheat your oven to 220°C (425°F). If you have a baking stone or steel, place it in the oven to preheat.

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

💡 Pro Tips

• ✓For a crispier crust, you can spritz the oven with water a couple of times during the first few minutes of baking.
• ✓Traditionally baked in communal village ovens, which impart a unique flavor and texture.
• ✓Khobz is perfect for scooping up tagines, stews, and dips.
• ✓Store cooled khobz in a bread bag or wrapped in a clean kitchen towel to keep it soft.

🔄 Variations

• Add a teaspoon of nigella seeds (kalonji) along with the anise seeds for a different flavor profile.
• Use whole wheat flour for a portion of the all-purpose flour for a nuttier, heartier bread.
• Incorporate a pinch of ground cumin or coriander for a subtle savory note.

🥗 Nutrition

Per serving