Ingredients:
- 4 cups of all-purpose flour
- 2 teaspoons of salt
- 2 teaspoons of sugar
- 1 tablespoon of instant yeast
- 2 tablespoons of olive oil
- Approximately 1.5 cups of warm water
- Optional: 1 teaspoon of sesame seeds or nigella seeds for topping
Directions:
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Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. This blend of dry ingredients sets the foundation for your Khobz, ensuring the bread rises beautifully and has a delightful flavor.
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Add Oil and Water: Make a well in the center of your dry ingredients and add the olive oil. Gradually incorporate the warm water, mixing with your hands or a wooden spoon until a sticky dough forms. You may need to adjust the amount of water slightly, as the exact amount can depend on the flour type and humidity levels.
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Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes, or until it becomes smooth and elastic. Kneading is crucial as it develops the gluten, giving Khobz its characteristic texture.
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Let it Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
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Shape and Bake: Punch down the risen dough and shape it into a round loaf. If you like, sprinkle the top with sesame or nigella seeds, pressing them lightly into the dough. Place the loaf on a baking sheet lined with parchment paper. Let it rest for an additional 15-20 minutes. Preheat your oven to 425°F (220°C) and bake for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Serving Suggestions:
Khobz is best enjoyed fresh, torn by hand, and used to scoop up your favorite Moroccan dishes. Its subtle flavor and sturdy texture make it perfect for dipping into spicy tagines, rich stews, or slathering with a blend of herbs and olive oil.
