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Khobz
Morocco
Traditionally taken to the community oven — the farran — stamped with the family's mark to identify it.
Moroccan round bread — a thick, slightly crusty round loaf with a soft interior, baked in wood-fired community ovens. The daily bread of Morocco.
Prep
60 mins
Cook
20 mins
Difficulty
Easy
Calories
375 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
500gplain flour or semolina flour
7gdried yeast
300mlwarm water
1 tspsalt
1 tbspoil
sesame seedsto top
Method
1
Mix flour, yeast, salt and oil. Add water to form a soft dough. Knead 10 minutes. Prove 1 hour.
2
Shape into thick rounds. Prick with a fork. Sprinkle sesame.
3
Bake at 220°C for 18-20 minutes until hollow sounding.
Chef's Tip
Prick the surface to prevent large air bubbles forming inside the loaf.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.