Ingredients:
- 3 ½ cups all-purpose flour (or a mix of all-purpose and semolina for more texture)
- 1 ½ cups warm water
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tsp sugar
- 1 ½ tsp salt
- 2 tbsp olive oil (optional, for a softer texture)
- Cornmeal or semolina for dusting
Instructions:
- Activate the Yeast:
In a small bowl, combine the warm water and sugar, then sprinkle in the yeast. Let it sit for about 5 minutes, or until it’s foamy. - Mix the Dough:
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Add olive oil if using. Mix until the dough comes together, then turn it out onto a floured surface. - Knead the Dough:
Knead for about 8–10 minutes until smooth and elastic. Add a bit more flour if the dough is too sticky, but avoid adding too much; the dough should be soft. - First Rise:
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm place for about 1–1.5 hours, or until doubled in size. - Shape the Loaves:
Punch down the dough and divide it into two equal pieces. Shape each into a round, flat loaf about 1 inch thick. Place the loaves on a baking sheet dusted with cornmeal or semolina to prevent sticking. - Second Rise:
Cover the loaves with a cloth and let them rise for another 30–45 minutes. - Preheat and Bake:
Preheat the oven to 425°F (220°C). Just before baking, prick the top of each loaf with a fork. Bake for 20–25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. - Cool and Serve:
Let the bread cool slightly on a wire rack before slicing. Serve warm or at room temperature.
Moroccan khobz is wonderful for scooping up dips like harira (Moroccan soup) or zaalouk (eggplant dip). Enjoy!