Moroccan Flatbreads (Khobz)
- MakesMakes three 7-inch loaves
- Cook Time2 hours
- Active time plus cooling20 minutes active, plus cooling
- 4
Khobz is a Moroccan yeasted flatbread that isn’t truly flat. It’s a low, small, pleasantly dense round loaf present at almost every meal and, being the daily bread, is typically quite plain in flavor. But the bread that home cook Houda Mehdi showed us how to make in her kitchen in Fes, Morocco, was fantastically flavored with sesame, flax and fennel seeds, as well as semolina and wheat bran. Hers was the most delicious khobz we tasted during our time in Fes. We adapted her recipe, adding a small measure of olive oil for a slightly more tender crumb and to lend a little richness, and we baked our breads in a 475°F oven. Leftovers will keep in an airtight container for up to two days; to reheat, wrap the bread in foil and warm in a 400°F oven for about 10 minutes.
Don’t add all of the all-purpose flour at the outset. Only 390 grams (3 cups) is combined with the semolina, wheat bran, seeds, salt and yeast; the remainder is added only after the dough has rested for 20 minutes. Withholding some of the all-purpose flour and resting the dough allows the semolina and wheat bran to hydrate, which results in a more manageable dough and better-textured baked crumb.
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