The dough requires a short rest and one rise before it goes into the oven. Although you can use all-purpose flour, selecting one that’s labeled bread flour or high in gluten will yield best results. Experiment with replacing some or half of the white flour with durum flour (very fine semolina), whole wheat or barley flour. Nonetheless, many families prefer to make their own homemade bread ( khobz dyal dar), either baking it in a home oven or in a public street ovens known as a ferran.Īt home, a variety of flours are typically used, and loaves can be shaped anywhere from petite rounds on up to family-sized loaves of 12-inches (30 cm) or more in diameter.īelow is a basic khobz recipe for Moroccan white bread, sometimes called force in reference to the French word for strong white flour. Unless you find yourself in a rural area, freshly-baked khobz is readily available from neighborhood shops, bakeries and large grocery stores. Many Moroccans prefer to keep the height to no more than a half-inch (1.5 cm) thick. While the thickness can vary from bakery to bakery and family to family, generally khobz will not be more than one-inch (3 cm) high, depending on the flour used. ![]() Khobz is sometimes described as a flatbread, but the round, flattish loaves are usually thicker than a typical flatbread. Wedges of bread may also be split open and stuffed with grilled meats or sandwich fillers of any kind. The round Moroccan bread served at most meals is called khobz, but you might also hear it referred to by Berber names of kesra in Tamazight or agroum in Tashelhit.Ĭrusty with a coarse interior, it’s perfect for the traditional Moroccan method of eating most dishes by hand using pieces of bread instead of a fork to scoop up Moroccan salads, tagines, other entrees, sides and more. Please see our Disclosure Policy for more info. This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you.
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