Moroccan Seeded Breads with Semolina
- MakesMakes two 7-inch loaves
- Cook Time2 hours
- Active time plus cooling20 minutes active, plus cooling
Khobz is a Moroccan yeasted bread that’s flat but not thin and pliable like a typical flatbread. It’s a low, small, pleasantly dense round loaf present at almost every meal and, being the daily bread, typically is 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. We adapted her recipe, adding a small measure of olive oil for a slightly more tender crumb and to lend a little richness. 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 260 grams (2 cups) is combined with the semolina, wheat bran, seeds and yeast; the remainder is added only after the dough has rested for 20 minutes. This allows the semolina and wheat bran to hydrate, which results in a more manageable dough and better-textured baked crumb.
Step 1
In a 10-inch skillet over medium, toast the sesame seeds, stirring, until fragrant and lightly browned, about 3 minutes. Transfer to the bowl of a stand mixer and cool. In a 2-cup liquid measuring cup or small bowl, stir the water, oil and honey.
Step 2
To the cooled sesame, add 260 grams (2 cups) all-purpose flour, the semolina, flax seeds, wheat bran, fennel seeds and yeast. Mix with the dough hook on low until well combined, about 1 minute. With the mixer running, slowly add the water mixture. Mix on low until the dough comes together, about 5 minutes, scraping the bowl once or twice. Cover and let the dough rest for 20 minutes.
Step 3
With the mixer running on low, add the remaining 130 grams (1 cup) all-purpose flour and the salt. Knead until the dough is smooth and pulls away from the sides of the bowl, about 7 minutes; if the dough is sticky and clings to the sides of the bowl, knead in additional flour 1 tablespoon at a time until it reaches the proper consistency.
Step 4
Lightly brush a rimmed baking sheet with oil. Dust the counter with flour and turn the dough out onto it, then divide the dough in half. Using your hands cupped around the dough, form each piece into a taut ball on an unfloured area of the counter. Press each ball into a 7-inch round about ¾ inch high, then place on the prepared baking sheet. Cover with a kitchen towel and let rise at room temperature until nearly doubled, 45 to 60 minutes; it’s fine if the rounds end up touching each other. Meanwhile, heat the oven to 475°F with a rack in the middle position.
Step 5
When the breads are properly risen, use a sharp knife to score a slit about 3 inches long and ¼ inch deep into the surface of each round. Bake until the breads are well browned, 18 to 20 minutes. Cool on the baking sheet for about 5 minutes, then transfer to a wire rack and cool completely.
