Whole Wheat Khobz

 Bread in Morocco is life. There are many different varieties made and sold but one type remains constant - the whole wheat flat loaf. Women still make dough at home and send it to the community bakery to be made. On any given day you can see 3/4 of the loaves are whole wheat while the others are another combination. It’s easy to make and can be frozen for later.

 

INGREDIENTS

◊        4 cups and a little extra whole wheat flour – you can also use white or half of each flour

◊        2 cups warm water

◊        1 tablespoon yeast

◊        1 teaspoon salt

◊        1 teaspoon sugar

◊        1/4 cup vegetable oil

 

DIRECTIONS

◊        In a small bowl add yeast, sugar and 1C warm water. Mix well and allow yeast to bubble.

◊        In a large bowl add flour and salt. After yeast/water mixture begins to bubble pour into bowl with flour. Begin combining flour and water.

◊        Have another cup of warm water to the side and add slowly to flour mixture. You may not use the entire cup.

◊        Continue combining flour and water until you can form a ball. At this point it should be a bit sticky.

◊        Pour vegetable oil into your hands and proceed to work it into the dough. You may not use a full 1/4 cup.

◊        Most of the dough should come off of your hands and combine into the dough. The dough should be elastic but no longer sticky.

◊        Knead for 8-10 minutes.

◊        Oil the ball and the bowl and cover. Allow to rest 15 minutes.

◊        Divide dough into 4 smaller portions.

◊        Sprinkle flour on a board or counter-top and begin to push down the ball beginning in the center, similar to how you would form a pizza crust. Moroccan bread is traditionally in a circle shape.

◊        The dough should be about 1/4” thick and even on all sides.

◊        Wrap in a towel and continue for the remainder of the dough.

◊        Allow dough to rise about 45 minutes. Preheat the oven to 400-425F.

◊        Once dough has risen prick with a fork several times, and place on a cookie sheet or baking stone in the oven.

◊        Cook until it begins to brown and makes a hallow sound when tapped

–       about 18-20 minutes. Remove from oven and allow to cool.