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.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.