In a large bowl, mix the all-purpose flour, whole wheat flour, semolina, yeast, sugar, and salt. Gradually add the warm water and knead the dough by hand or in a stand mixer for about 10-15 minutes until it's smooth and elastic. The dough should be slightly sticky.
Moroccan Khobz (Traditional Homemade Bread)
- Total time - 2 hours 30 minutes
- Preparation - 20 minutes
- Proofing time - 1 hour 45 minutes
- Baking time - 25 minutes
- Servings: 2
- Country: Morocco
Khobz is not just bread; it's an important part of Moroccan culture and hospitality. Its preparation is a ritual that brings families together. Its soft, fluffy texture is surprisingly simple to achieve and makes it the perfect accompaniment to any savory Moroccan dish.
Ingredients
For the dough
- 250 g all-purpose flour
- 250 g whole wheat flour
- 50 g fine or medium semolina
- 2 teaspoons dry yeast
- 1 teaspoon sugar
- 1.5 teaspoons salt
- 350 ml warm water
Instructions
Step 1: Prepare and knead the dough
Step 2: First rise
Form the dough into a ball, place it in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Step 3: Shaping and second rise
Punch down the risen dough to release the air. Divide it into two equal parts and shape them into flat, round loaves (about 2-3 cm thick). Place the loaves on a baking sheet lined with parchment paper, cover, and let them rise for another 30-45 minutes.
Step 4: Baking
Preheat the oven to 200 °C (400 °F). Sprinkle the top of the loaves with a little semolina and poke a few holes with a fork. Bake for 20-25 minutes, or until the loaves are golden brown and the bottom sounds hollow when tapped. Let them cool on a wire rack before slicing.