Traditional Moroccan bread (Khobz)
An easy Moroccan bread to accompany everyday Tagine.
bread, Breakfast, dinner
whole wheat flour*.
drops of white vinegar.
In your mixer bowl add first 6 ingredients and mix them well together.
Add the oil and mix.
Then add the egg, milk then mix well.
Gradually add water until you get a sticky dough like the one shown above.**
Transfers the dough into an oiled bowl, cover and let it rise from 1 to 1 1/2 hours until doubled.
Cut the dough into 8 equal parts, then roll each part into a 7mm thick circle.***
Cover and let it rise for another 30 minutes.
Preheat oven to 350F.
Brush each circle with the egg mixture, sprinkle some sesame seeds on top and with a sharp knife cut a cross over the top.
Bake for 15 minutes or until the bottom browns nicely then turn on the broiler for a minutes for the top to brown.
Serve hot with butter or with any Moroccan tagine.
* You can use corn,barley,oat,farina or more AP flour instead as well.
** My dough took 3/4 cup of water and I felt it was enough.
*** Roll the dough to the thickness of your liking I like mine thick.