Moroccan Bread - Khobz

Moroccan Bread - Khobz -

Khobz is the Moroccan and standard Arabic word for bread and refers to oven-baked bread which is shaped into round, flattish loaves with lots of crust. During a traditional Moroccan meal, khobz often replaces utensils such as forks or spoons as it is used to scoop up meat, vegetables, sauce, salads, dips and more.

Ingredients:

 1 1/4 cups warm water

 7 gm sachet dry yeast

 2 teaspoons honey

 1/2 teaspoon salt

 2 cups plain flour

 1 1/2 cups wholemeal plain flour

 1/4 cup olive oil

 1 tablespoon sesame seeds, toasted

Method :

Combine 1/2 cup warm water, yeast, honey and salt in a jug. Cover and stand for 5 minutes or until bubbles appear on the surface.

Sift plain and wholemeal flours into a large bowl, adding husks from wholemeal flour. Add yeast mixture, 2 tablespoons oil and remaining 3/4 cup warm water. Stir to form a soft dough. Turn dough out onto a floured surface. Knead for 10 minutes or until smooth.

Grease 2 baking trays. Divide dough in half. Knead for 1 minute. Roll each piece of dough into a 22 cm round. Place 1 on each prepared tray. Cover with plastic wrap and stand in a warm place for 1 hour or until doubled in size.

Preheat oven to 200°C. Brush loaves with remaining oil. Sprinkle with sesame seeds. Bake for 10 minutes. Swap trays over in oven and bake for a further 5 to 8 minutes or until golden and cooked through. Serve warm.