Moroccan Khobz Bread

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.

I love finding new kinds of bread!

This bread hails from Morocco and can be used as a side as well as a utensil to sop up delicious sauces in main dishes. 

I think I misread the recipe when I made individual breads instead of larger breads, but I did love the individual portions when it came time for serving.

The breads were reminiscent of pita breads, but without the pockets.  The whole family thoroughly enjoyed the bread along with a recipe that will be shared on the 10th!

Moroccan Khobz Bread

Adapted from Maroc Mama

2 cups warm water (around 110 degrees F), divided

1 tablespoon active dry yeast

1 teaspoon sugar

4 ¼ - 4 ¾ cups flour

¼ cup canola oil

2 teaspoons salt

Place 1 cup water, yeast, and sugar in the bowl of a stand mixer. Mix lightly and set aside until foamy.  Add the remaining ingredients.  Knead with the dough hook until the dough comes together. Knead for about 5 minutes or until smooth, but a bit tacky.

Turn the dough out onto a floured surface, cover and allow to rest for 15 minutes.  Then, divide the dough.  For larger breads, divide into 4 pieces, for small, single portion breads, divide the dough into 2-ounces pieces (I got about 2 dozen).

Gently roll each dough piece into a circle, about 1/4 -inch thick.  Cover loosely and allow to rise for 45 minutes.

Preheat the oven to 425 degrees F and place pizza stones in the oven to heat.  Once preheated, pierce the dough rounds all over with a fork, then slide the dough rounds onto the prepared pans.  Bake for 15-20 minutes or until browned. Cool slightly before serving.