Kitchen · Bread and breakfast
Khobz, everyday bread
Round, flat and dense enough to scoop a tagine. Two loaves, one hour of rising.
- Preparation20 min
- Cooking25 min
- Total45 min
- Makes2
Ingredients
| 500 g | flour, white or half white and half wholemeal |
| 2 tsp | salt |
| 2 tsp | dried yeast |
| 1 tsp | sugar |
| 310 ml | warm water |
| 1 tbsp | oil |
| fine semolina, for dusting |
Method
- Stir the yeast and sugar into a little of the warm water and wait 5 minutes for it to foam.
- Mix the flour and salt, add the yeast, the oil and the rest of the water little by little. Knead for 10 minutes, until smooth and elastic.
- Divide into two balls and rest for 10 minutes. Flatten each into a disc 2 cm thick on a cloth dusted with semolina.
- Cover and leave to rise for about an hour, until a finger pressed in leaves a dent that springs back slowly.
- Prick with a fork and bake at 220 °C for 20 to 25 minutes, until golden and hollow-sounding underneath.
Tip
A spoonful of aniseed or sesame seeds in the dough gives the taste of the neighbourhood oven.