Khoubz

PREPARATION

1. Line a large baking sheet with parchment paper and set it aside. As an alternative, dust it with semolina or lightly oil it.

2. Put the flour, sugar,and salt in a large bowl. Create a well in the center of the flour mixture and add the yeast with some of the warm water.

3. Dissolve the yeast in the water using your fingers, and add the remaining water and oil. Mix well until you obtain a homegenous dough.

4. Transfer the dough to a kneading mat. Knead the dough until elastic and smooth, around 5-10 minutes. Make sure it’s not sticky but soft by adding more water or flour as needed.

5. Divide the dough into two buns and place them on the baking sheet ensuring there’s enough space between them. Let them rest covered with a towel for 10-15 minutes.

6. Pat the buns into flat, round loaves to 1/4” thickness. Let them rise once again covered with a towel for an hour. You can let them rise for longer in a colder place. The dough is ready when it springs back after pressing it lightly.

7. Preheat the oven until it reaches 225°C.

8. Use a fork to poke a few holes in the dough or a knife to lightly score its surface before putting it in the preheated oven.

9. Rotate the pan and bake until golden brown, or about 20 minutes. To check if your homemade Moroccan bread is baked properly, tap it and ensure it gives a hollow sound.

10. Let your perfectly baked khobz cool before enjoying it.