Authentic Moroccan Khobz
Khobz, a traditional Moroccan bread, is a staple in North African cuisine, perfect for enjoying with tagines or hearty stews. This rustic bread has a delightful texture and nutty flavor from the combination of white and whole wheat flour. Freshly made in your own kitchen, it embodies the essence of Moroccan hospitality. Its slightly crisp crust and soft interior make it ideal for sopping up delicious sauces and gravies. Though versatile enough to use all white flour, this blend adds depth to every bite. Serve it warm as part of a meal with family and friends, and experience the comforting flavors of Morocco.
2
Servings
750
Calories
8
Ingredients
Ingredients
all-purpose flour
2 1/2 cups (sifted)
whole wheat flour
1 1/2 cups (sifted)
salt
2 teaspoons (measured)
warm milk
1 cup (mixed with a bit of water to make 1 cup total)
sesame seeds
2 teaspoons (for sprinkling)
warm milk
2/3 cup (mixed with some water)
sugar
1 teaspoon (for activating yeast)
yeast
2 teaspoons (active dry)
Instructions
1
In a small bowl or measuring cup, combine 1 cup of warm milk mixed with a splash of water. Stir in 1 teaspoon of sugar, then sprinkle 2 teaspoons of yeast over the top. Allow this mixture to sit in a warm place for about 10 minutes, or until it becomes frothy.
2
In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1 1/2 cups of whole wheat flour, and 2 teaspoons of salt.
3
Pour the frothy yeast mixture into the flour mixture. Gradually add more warm milk and water mixture until a soft dough forms.
4
Transfer the dough to a floured surface and knead for about 10 minutes, adding flour as necessary until the dough is smooth and elastic.
5
Divide the kneaded dough into two equal pieces and shape them into flattened balls.
6
Place the shaped dough onto floured baking trays. Use your hand to gently press down each ball, forming round breads about 5-6 inches in diameter.
7
Cover the formed loaves with oiled plastic wrap or a clean damp cloth, and set them in a warm area to rise for 1 to 1 1/2 hours, or until they have doubled in size. They are ready when they spring back lightly when touched.
8
Preheat your oven to 400°F (200°C). Once the dough has risen, sprinkle each loaf generously with sesame seeds.
9
Bake the loaves in the preheated oven for 12 minutes, then reduce the oven temperature to 300°F (150°C) and continue baking for an additional 20-30 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
10
Remove from the oven and let cool slightly. Serve the bread warm for the best taste.
Nutrition Information
5g
Fat
150g
Carbs
25g
Protein
20g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Khobz?
Khobz is a traditional Moroccan bread that serves as a staple in North African cuisine, characterized by its rustic texture and nutty flavor.
What are the primary ingredients in authentic Moroccan Khobz?
The bread is made from a blend of all-purpose flour, whole wheat flour, salt, warm milk, water, sugar, yeast, and sesame seeds.
How many loaves does this recipe yield?
This recipe is designed to make 2 round loaves of bread.
What gives Khobz its nutty flavor?
The combination of white all-purpose flour and whole wheat flour provides the bread with its distinctive nutty depth.
What is the texture of Moroccan Khobz like?
It features a slightly crisp crust and a soft interior, making it ideal for sopping up sauces and gravies.
How should Khobz be served?
It is best served warm and is traditionally used to accompany tagines or hearty stews.
Can I use only white flour for this recipe?
Yes, the recipe is versatile enough to use only white flour, though the inclusion of whole wheat flour adds more flavor depth.
How do I activate the yeast for this bread?
Combine warm milk and water with sugar, sprinkle the yeast on top, and let it sit for 10 minutes until frothy.
How long should I knead the dough?
The dough should be kneaded on a floured surface for about 10 minutes until it becomes smooth and elastic.
What size should the round breads be?
Each loaf should be pressed down to form a round bread about 5 to 6 inches in diameter.
How long does the dough need to rise?
The shaped dough needs to rise in a warm area for 1 to 1.5 hours, or until it has doubled in size.
How do I know when the dough is ready after rising?
The dough is ready when it springs back lightly when touched with your finger.
What is the initial baking temperature?
The bread starts baking in an oven preheated to 400 degrees Fahrenheit (200 degrees Celsius).
Why is the oven temperature reduced during baking?
The temperature is lowered to 300 degrees Fahrenheit after the first 12 minutes to ensure the bread bakes through without over-browning the crust.
What is the total baking time for Khobz?
The total baking time is approximately 32 to 42 minutes.
How do I test if the bread is fully baked?
The bread is done when it is golden brown and emits a hollow sound when tapped on the bottom.
What are the sesame seeds used for?
Sesame seeds are sprinkled generously over the loaves just before baking for flavor and texture.
How many calories are in a serving of this bread?
There are approximately 750 calories per serving according to the recipe data.
What is the fiber content of this bread?
This recipe is high in fiber, providing 20 grams per serving due to the whole wheat flour.
How much protein is in one serving?
Each serving contains 25 grams of protein.
What is the carbohydrate content per serving?
Each serving contains 150 grams of carbohydrates.
Is there any fat in Moroccan Khobz?
Yes, there is a small amount of fat, approximately 5 grams per serving.
What type of yeast is required?
The recipe calls for 2 teaspoons of active dry yeast.
How do I prevent the dough from sticking during the rising process?
Cover the loaves with oiled plastic wrap or a clean damp cloth while they rise.
What liquid is used to make the dough?
A mixture of warm milk and water is used to hydrate the flour.
Is sugar necessary for the recipe?
A small amount of sugar (1 teaspoon) is used to help activate the yeast.
What is the primary culinary use for this bread?
It is primarily used as a 'dipping bread' or 'sop-up bread' for North African dishes.
Should the flour be sifted?
Yes, the recipe recommends using sifted all-purpose and whole wheat flour.
What are common tags associated with this recipe?
Common tags include Moroccan bread, khobz, yeast bread, and middle eastern cuisine.
Can this bread be made ahead of time?
While best served warm, it can be made in advance; simply let it cool slightly before serving or storage.