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Recipe for Moroccan Khobz
2 1/2 cups of white flour
2 1/2 cups of Semolina flour
3 cups of warm water
1 TBSP of Dry active yeast
1 TBSP of Salt
Add the yeast to the water then add the flour and salt. You can use a stand mixer or knead by hand. You will need less time if using a stand mixer. If kneading by hand you will need to knead the dough for approximately 10 minutes. Form a nice smooth ball and let rest for about an hour or until it doubles in size.
Prepare two large baking sheets with parchment paper.
After the first rise you will punch the dough down gently and portion the dough into eight pieces. Form the dough into balls and roll through course semolina.
Let the balls of dough rest for about 10 minutes then flatten them into disks about 1″ thick. You can do this on the plate with the semolina.
Let the formed dough rest and get soft and puffy for about 30 minutes. During this time preheat your oven to 430 degrees.
You will know your bread is ready for the oven when you can poke it with your finger and it slowly springs back.
Place bread in the oven and cook for 30 minutes rotating the bread every 10 minutes until they are lightly golden brown.
take bread out of the oven and place on a wire rack to cool.
Enjoy you delicious bread!
Tip: I put any bread I am not using for the day in the freezer and take out when I am ready to use it. You can microwave it or place in a hot oven for a few minutes.