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Flatten Dough Balls. On a floured surface, flatten each ball into a disc. Dust with flour before transferring to a floured towel or silicone mat. Repeat with the rest of the dough. Allow the discs to rise and rest for about 20 minutes at room temperature. Wright, Clifford A. (2003). Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More. Harvard Common Press. p.61. ISBN 9781558322271. Bake the bread until it gets a golden-brown color. At the above-mentioned temperature, this should take around 20 minutes. If you ever went to a Moroccan restaurant or tasted Moroccan food, you probably noticed that a lot of dishes are served with a delicious, round leavened bread. This bread is known as khobz in Morocco but you also come across the names Kesra or Agroum. This flatbread is also available in different parts of the world too (more about this later) but in this post, we’ll focus on the traditional Moroccan khobz recipe. But first things first… What Is Khobz? Just because you can’t actually go to Morocco, doesn’t mean you can’t enjoy their popular Moroccan bread known as khobz. Believe it or not, this crusty, round loaf is really easy to make and requires a few basic ingredients you already have in your kitchen.
I lived in Morocco for 18 months between 1973-74 working with the Moroccan army as a US advisor at Kenitra. I explored the entire country. It was the adventure of a lifetime for a kid that was 20. Water – Lukewarm water is very important for this step. If the water is too hot, it might kill the yeast. Conversely, if it is too cold, the yeast won’t activate at all. Middle Eastern bread is a staple food eaten in many parts of the Middle East, and is often the first type of bread someone sees when they visit. Bread is often dipped into olive oil for taste before being eaten.In a large bowl add flour and salt. After yeast/water mixture begins to bubble pour into bowl with flour. Begin combining flour and water. This ancient crop is a delicious staple in Middle Eastern cooking such as couscous and tabbouleh. The process of cooking khobez is very similar to other grains, but it doesn’t actually need cooking. It’s wheat-free and easy to digest, so it’s perfect for people who are gluten intolerant or on a wheat-free diet. The flavor should remind you of bulgur but in a smaller form. Pita bread
Nationals of other countries, for example, South Asians, also consume it as a replacement for roti with curries, cooked vegetables or meat (dry or gravy). You can even cut smaller loaves in half and stuff them with savory fillings of your choice. If you bake larger loaves, cut them into wedges, split them open, and stuff them with a sandwich filling. The possibilities are endless. Elasmar, Michael G. (2014). The Impact of International Television: A Paradigm Shift. Routledge. p.188. ISBN 9781135635060. Mix the Dough. Increase the speed and mix for another 10 minutes until the dough becomes shiny, smooth, and elastic. Remove dough to a floured surface.
Recipes
In Moroccan culture, khobz bread is also a substitute for spoons and forks. The crust is used for scooping dips, tagines, or Moroccan salads, while the soft portion of the bread is perfect for absorbing liquid sauces. This is why khobz is also great for sandwiches and its versatility is one of my favorite things about it. In Israel, Palestine, Syria, Lebanon, Jordan, Iraq, Egypt, and Morocco, almost every savory dish can be eaten with khobz. That means you can serve khobz with taktouka, loubia, bissara, mezes, zaalouk, different types of curries, omeletes, and other mezes.
Every culture along the Silk Road has its own unique version of bread. We have Indian Naan Bread, Turkish Sesame Bread, and Khachapuri Georgian Cheese Bread — just to name a few.
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The word tannur comes from the Akkadian word tinūru ( 𒋾𒂟), which consists of the parts tin 'mud' and nuro/nura 'fire' and is mentioned as early as in the Akkadian Epic of Gilgamesh. [2]
Flour – I like an equal combination of whole wheat and bread flour for this pita bread recipe. If desired, you can use only bread flour.Pita bread is made from dough that is wheat flour, salt and water mixed together and then baked on an open flame. In Morocco, you’ll find many different variations of the khobz recipe. Every family has a slightly modified recipe (Moroccans refer to this as khobz dyal dar) and there are also some regional differences but nothing huge. However, there is a very popular thinner version of khobz known as Khobz al-tajin prepared in an earthenware pan. Naan is an Indian flatbread, whereas pita bread is more commonly found in Middle Eastern and Mediterranean cuisine. Khubz, alternatively transliterated as khoubz, khobez, khubez, or khubooz, [ clarification needed] is the usual word for "bread" in Standard Arabic and in many of the vernaculars. At home, a variety of flours are typically used, and loaves can be shaped anywhere from petite rounds on up to family-sized loaves of 12-inches (30 cm) or more in diameter.
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