Khboz: Moroccan Bread

Khobz: Khoubz or Khubz is the  Moroccan Arabic word for bread, it is a traditional bread that is used in Morocco.  Bread is served at every meal and is the eating utensil. Khobz is a dense bread that soaks up the lovely sauce in a tajine or many other Moroccan dishes. The touch of anise seeds give it a wonderful aroma and taste. It can be made by hand or in a bread machine.  When I have a lot to make the bread machine is a great help.  If it is just 2-3 people I hand knead it. 

Koubz Ingredients

1 and 1\2 cup warm water, more or less depending on the flour
2 and  1\2 cup of bread flour or flour of your choice
3\4 cup semolina flour, use the fine
1 tsp salt
1\2 tsp sugar
2 teaspoon yeast
1 teaspoon anise seed  
Olive oil
semolina flour for dusting

Place the first set of  ingredients in the pan of the bread machine in the order recommended by the manufacturer.  

Select dough cycle, press start.  (Do not add the olive oil at this point)

When the dough cycle ends, remove from the pan of the bread machine and punch down. 
I use a pizza pan to bake in and also for the rising process.  Put a small amount of oil on the bottom of the pan, just enough so that the bread will not stick. I, also use olive oil to help flatten out the bread. Sprinkle the top of the pan with a little semolina. Put dough on top and flatten to about 

3\4 inch thickness.  

Use a little semolina to help flatten the bread.  Cover with towels. 

Place in a warm place and let rise until doubled in size, about 30-60 minutes.  

What I like to do is preheat the oven to 350 for a couple minutes and then turn it off.  This helps the bread to rise on cold days.

After the bread has doubled, preheat oven to about 400 degrees F. Bake for 20-30 minutes or until the loaves are golden brown and sound hollow when tapped.  You can serve warm or cool.  Enjoy!

By Jeanine S.

khobz moroccan bread
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