We tried to bake this Moroccan khobz bread at home, but we can’t seem to get it right. Here for baking tips! #baking #homemadefood
This is huls, a traditional Moroccan bread made for every meal in a woodf fired oven. When we were in Fez this year, we befriended a baker who helped us get the starter that’s used to make hols stove. I guess we thought the starter would be magic or something, and it made us kind of lazy on our baking techniques. The loaves turned out very flat and dense, although the flavor was still pretty good. Now, we’re whipping up a batch at home with the right tools and a little more focus. Something we love about this bread is that sometimes it tastes a little like pizza crust on the side of whatever Moroccan dish you’re eating. The fluffy interior makes it perfect for soaking up a delicious sauce or soup. It really is the bread of Morocco because it’s served with everything. In Fez, loaves seem to cook for about 10 minutes with the baker flipping them a few different times. Honestly, even trying it in our home kitchen, we fell pretty far short. The flavor of the ones we’d made in Fez was far better, while the ones at home had a better texture. We can’t seem to win with this one. Let us know if you have any luck.
4 Comments
Wood fired oven vs conventional oven….flour and semolina grown from grain in your country vs. Morrrocan grain flour and semolina…. even the type of yeast is important. Ingredients (original ingredients), heat source (wood fire), yeast (use yeast made in Morocco). Should be closer, in theory.
It is because the starter was sourdough
Khobz bread 😂 khobz just means bread in Arabic, so you’re saying bread bread
– Substitute the instant yeast with fresh yeast
-Spread the bread with your fingers instead of a rolling pin (just like pizza dough but a bit thicker)
– introduce some steam to your oven (water ramekin or spray the bread )
Should do the trick!