Moroccan khobz also know as or kessra or aghroum are flat round breads usually used for sandwiches or served with tagines to scoop them up. When made small, they are split in the middle and fillings are added, but when made large, they are sliced into wedges and then split in the middle for sandwiches. The same dough can also be used to make loaves. This is the basic white bread recipe of Morocco which is also known by the name Force.
When I read about the bread, I definitely know that Sruti would love it. I made it very thin, so the bread turned out so crispy. If you want it soft, then make it bit thicker and avoid the fork marks. You will get a nice fluffy soft bread to serve with curries. The bread is directly shaped on the baking tray and baked. Serve it hot out of oven and you would surely love it.
Recipe Source: The Spruce Eats
Makes one Bread
Maida / All Purpose Flour – 1 cup
Salt – 1/2 tsp
Sugar – 1/2 tsp
Instant Yeast – 3/4 tsp
Coconut Oil – 1 tbs
Warm Water – 1/3 cup
In a bowl, mix together flour, sugar, salt and yeast.
Add oil and warm water and make a soft dough.
Knead the dough for ten minutes until smooth and elastic.
Shape it into a ball, coat it with some oil and place it on a greased baking tray.
Cover and set aside for 15 minutes.
Using your fingers spread the dough into 1/4″ circle.
Cover and set aside for one hour.
Preheat oven to 225°C.
With the help of a fork prick holes on top of the puffed disc.
Apply milk with a pastry brush on top and bake the bread for 20 minutes or until the top is golden.
Serve it hot with soup or butter or jam.