Dense, chewy round loaves with a crisp crust baked in communal ovens, the essential bread that accompanies every Moroccan meal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Combine both flours, yeast, salt, sugar, sesame seeds, and anise seeds. Add olive oil and water, mix into dough.
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2
Knead vigorously for twelve minutes until dough is smooth, elastic, and slightly tacky but not sticky at all.
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3
Divide into two equal pieces. Shape each into a tight ball, then flatten into a disc about twenty centimeters wide.
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4
Place on cornmeal-dusted surface, prick tops with a fork in a pattern, cover and let rise for one hour fully.
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5
Preheat oven with baking stone to 220C. Slide loaves onto hot stone and bake twenty-five minutes until hollow-sounding.
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6
Cool on a wire rack five minutes before serving. Tear into pieces by hand rather than cutting with a knife.
Did You Know?
In many Moroccan neighborhoods, families still send their dough to the communal oven, each loaf marked with the family stamp.
Chef's Notes
Equipment Tips
- mixing bowl
- baking stone or sheet
- bench scraper
Garnishing
sesame seeds
Accompaniments
olive oil, butter, amlou
The Story Behind Khobz
Khobz is more than bread in Morocco; it is a sacred staple that appears at every meal without exception. Baked traditionally in communal wood-fired ovens called ferran, each neighborhood bakery serves as a social hub. The bread serves as both food and utensil, torn into pieces and used to scoop tagines, dip in sauces, and mop up every last drop of flavor from the plate.
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