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
Ingredients:
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
Procedure:
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.
| Servings |
1 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
Ingredients
| |
- 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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
Loading InLinkz ...
Khobz is one of family favourite Moroccan bread to have with Moroccan taktouka, a fabulous bellpepper dip. This khobz are easily available in every Middle Eastern stores, though i love to bake them myself. They looks just prefect Gayathri.
Khobz has been on my to do list forever now. Love how yours has turned out…and the coconut oil would have made it more flavorful! Shruti would have enjoyed her meal immensely!
I would love to bake a khobz ! It looks just the kind of breads I like and Moroccan Cuisine is one delicious one . Nice and crisp the bread looks perfectly made !
Amazing bread, Gayathri. Kids will love it for sure.
wow such a crusty looking bread feels like having it now itself. I wish if I could have grabbed it out of the screen. Superb, You are collecting great bread recipes.
Wonderful pick for the letter Gayathri. This breads were so lovely , isn’t it. Can be enjoyed in lunch or breakfast. Love the way the bread has perfectly cooked.
Wow, a lovely crispy bread. Have heard of this bread but haven’t tried it out as yet. I simply love your small quantity recipe and I’d love to make it soft so that I can use it as a sandwich.
This is a fabulous share Gayathri. I would love to make it crispy the way you have made it rather than soft and spread some thing that will add to the crispiness of the bread
Oh how lovely Gayathri, the shape has turned out so good and I love the texture. Shaping it on the tray and baking it surely helps I think. Wonderful pick.
Such a simple yet flavorful bread. Looks perfect and this would be great with some cheese or like you said jam.
Its been ages since I baked and your posts are surely tempting me Gayathri! This one would have been so good with the flavor from that coconut oil used.