![]() ![]() Often referred to as Medina bread, this nutritious whole grain bread is served with every meal. ![]() Khobz is without a doubt the most ubiquitous food item in Morocco. If you aren’t living in Marrakech and don’t have access to a communal oven, you can bake your khobz in a 220C (425 F) oven for 25-30 minutes, or until the bread makes a hollow sound when tapped.Pay the owner a few dirhams, and come back in an hour or so to retrieve your freshly baked bread. Lay on a baking sheet or wooden cutting board, cover with a cloth, and carry down the street to the local communal oven. Let rest for another 10 minutes before flattening gently with your fingertips (again, on a lightly floured surface) to create flat round loaves about 1 centimetre thick.īrush each loaf with olive oil and cover with barley flour. Divide the dough into four pieces and roll into balls on a lightly floured surface. The dough shouldn’t be too sticky, if it is add some more flour 1 tablespoon at a time. Tip onto a large lightly floured workspace and knead vigorously for 10 minutes. (If you are using instant yeast you can skip this step.) Add the flour, semolina, baking soda, and salt and mix. In a large bowl, whisk the yeast and the sugar into about a cup of warm (not hot) water and let sit for 10 minutes to activate. 250 grams whole wheat (or white) flour 250 grams semolina ![]()
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