KHOBZ

MOROCCAN BREAD

Add both kinds of flour, yeast, sugar, salt, oil, and warm water to a large mixing bowl.

Mix everything together with your hands, adding a small splash of warm water and oil if too dry. Continue to knead until a consistent dough forms, adding oil to your hands if things get too sticky.

Rub the dough with a drizzle of oil, cover with plastic wrap or a clean towel and rest for 45 minutes, or until it has doubled in size.

Divide the dough into fourths and roll each section into a ball. Roll each ball in semolina flour to coat.

Cover again and give the discs 15 minutes to rest. Gently flatten each ball of dough into a round, pizza shaped disc. They should be about ¼ inch in height.

Prep a baking surface (you can use a baking sheet, cast iron pan, or dutch oven) with parchment paper or a sprinkle of semolina flour to keep the bread from sticking.

Preheat your oven to 425 degrees F / 218 degrees C. Lightly poke the loaves with a fork. Bake each loaf in its own prepared pan, so they have enough room to rise, for 15-20 minutes, or until they are golden brown all around.

Bismillah!