Khobz
(Whole-wheat Flat Bread) Recipe

Origin: Morocco      Period: Traditional

This is a recipe for a classic whole-wheat Moroccan flat bread traditionally decorated with sesame seeds.

Ingredients:

350g whole-wheat flour
1 tsp sugar
1 tsp salt
1 sachet active, dried, yeast (about 8g)
300ml tepid water (about 40°C)
1/2 tsp paprika
45g cornmeal
1 tbsp oil
1 egg, lightly beaten
2 tbsp sesame seeds

Khobz
(Whole-wheat Flat Bread) Preparation:

Method:

Combine 70g flour with the sugar, salt, yeast and warm water in a bowl. Cover with a clean cloth or tea towel and set aside to stand in a warm place until the yeast has activated and the mixture is foaming (about 10 minutes).

Meanwhile, sift the remaining flour, paprika and cornmeal into a separate bowl then stir-in the oil. When the yeast mixture is ready add this and mix to a firm dough. Turn onto a lightly-floured work surface and knead until smooth and elastic then turn into a lightly-greased bowl, cover and allow to stand in a warm place for 30 minutes.

At the end of this time, knock the dough back then divide into 16 balls and flatten into rounds. Transfer to a greased baking sheet, brush with the beaten egg then sprinkle the tops with the sesame seeds. Cover with a tea cloth then allow to stand for about 40 minutes, or until nicely puffed up.

Transfer to an oven pre-heated to 200°C and bake for about 12 minutes, or until nicely browned.

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