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Two Moroccan Khobz Rounds

Two Moroccan Khobz Rounds

Make a round, break a wedge
Author:
Austin Welsh-Graham
| Source:
The Toasty Book of Bread
Categories: The Toasty Book of Bread Regional Route Leavening Cooking Method Bread Form Collection Main Material
Tags: Africa Baker’s yeast Oven-baked Round loaf The Toasty Book of Bread Wheat
Ingredients
500 g White bread flour300 g Water8 g Instant yeast10 g Fine salt8 g Sugar28 g Olive Oil (Or neutral oil.)10 g Fine durum semolina (For the tray. Use a little.)
Description

A loaf need not be tall to feel substantial. Moroccan khobz spreads its dough into a broad round, with enough crust to meet the teeth and enough middle to catch a sauce. Place it beside a dish and the shape begins to make sense. There is bread around the whole circumference, waiting to be torn.

Two low Moroccan khobz rounds, pricked before baking and ready to break into wedges. Makes 2 low rounds, about 20-22 cm across.

Recipe
Mixing and kneading
1
Mix flour, water, yeast, salt, sugar and oil. Knead 5-10 minutes to a smooth, pliable dough.
Resting and fermentation
1
Divide into two balls. Put on a lightly oiled or semolina-dusted tray, cover and rest 15 minutes.
Shaping and layering
1
Pat into low rounds about 20-22 cm across. Cover and rise about 60 minutes, until visibly swollen and a gentle fingertip press returns slowly.
Cooking
1
Heat oven to 225 °C. Prick each round in several places. Bake about 20-25 minutes, rotating the tray if needed, until golden and firm underneath.
Cooling and serving
1
Cool on a rack or in a towel-lined basket before breaking into wedges.
Notes

About 2 hours. Bowl, metal tray, fork, cooling rack. Contains wheat.

Next time

Compare the white round with a batch using a little wholemeal flour. Keep notes on the water needed and the feel of the crust. Freeze spare bread once cool, then rewarm for another meal.

Austin Welsh-Graham 21 October 2026
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Tags
Africa Baker’s yeast Oven-baked Round loaf The Toasty Book of Bread Wheat
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