Vive le khobz Marocain!
Doesn’t it deserve a cheer? lol
Khobz is the Arabic word for bread. The first two letters “kh” are pronounced the same way the Spanish would pronounce the name: José
Morocco is where people consume lots of bread, bread is always on the table dear friends & readers. I guess because it goes well with tajines, stews, soups, & even with a spoonful of jam & butter. What’s staggering though is that most women (when I say most I mean all women, lol) make their bread at home, sometimes daily! superwomen, huh?. So it comes fresh & tasty. I personally wouldn’t complain. A Moroccan motto that is worth mentioning here is: The best meals are not in restaurants, but are made at home. Anyway, I was thinking of what my next post should be & thought you might enjoy this. Making this bread may sound difficult if you compare it to baking a loaf of bread (because that need a longer period of time to rise). This flat bread doesn’t take as long, don’t worry. You won’t have to engage yourself the whole day to bake it.
2 cups of whole wheat flour
2 cups of all purpose flour (usually I put 3 cups of whole wheat + 1 cup all purpose flour, to have more fiber)
1 tbsp olive oil
1 tbsp active yeast
1 tsp sugar
1 tbsp of powdered milk
Salt to taste
lukewarm water to combine the dough
In a bowl sift the flour & make a well. pour in the olive oil, sugar, salt, powdered milk, yeast. Now pour about half a cup of lukewarm water on the well to dissolve the yeast. Then mix all together, adding water at the same time, bit by bit. Once you combined the dough it should be soft, neither hard nor sticky. If it’s hard add little bit of water, if it’s sticky add flour & work the dough with a good knead.
Shape the dough into a ball or more depending on how big you want the bread. Allow it to rise for about 10 min.
Sprinkle your working surface with flour & flatten the ball. It shouldn’t be too thick nor too thin. Cover it with a clean cloth & let it rise (30 to 45 min) depending on the room temperature. You can test it by pressing the dough with your finger. If the finger print takes a long time to disappear, you should wait little longer.
Poke the dough with a fork or slash it using a knife.
Grease a baking sheet & bake the dough in an oven, over medium temperature until it’s golden brown.
To cut it, use a sharp knife & mark a (+) shape on the bread. To eat it Moroccans would just pinch a 2 x 2 inches square & dip it in the stew..Yum!
And for God sake no paprika. I have seen some blog recipes add it. I’m sorry to tell you that that’s so unmoroccan! In feasts or any other day, we would add black seeds or anise seeds but not paprika!
Whew! I’m done!