Moroccan Khobz Bread

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water
• 2 tbsp olive oil

Steps

1. 1 In a large bowl, mix flour, salt, and sugar. Sprinkle yeast over warm water and let sit for 5 minutes until frothy.
2. 2 Add yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
3. 3 Knead the dough on a floured surface for about 5 minutes until smooth.
4. 4 Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm place for 30 minutes.
5. 5 Preheat oven to 450°F (230°C). Divide the dough into two portions and shape into rounds.
6. 6 Place the rounds on a baking sheet lined with parchment paper. Use a sharp knife to make a few slashes on top.
7. 7 Bake for 20-25 minutes, or until golden brown.
8. 8 Remove from oven and let cool slightly before serving.

Nutrition

Tips

• For a crispier crust, bake the bread on a preheated baking stone.
• If you have time, let the dough rise for up to 2 hours for a lighter texture.

Storage

Store in an airtight container for up to 2 days. Reheat in a warm oven to restore crispiness.

Serving Suggestions

• Perfect with hummus or as a side to Moroccan tagines.
• Great for dipping in olive oil and za'atar.

FAQ