Name: Moroccan flatbread (Khoubz)
Yield: Makes 2 medium-sized round loaves
Cuisine: Moroccan
Ingredients: 500 g (1 lb 2 oz) flour, half white and half wholemeal; 1 heaped tbsp easy-blend dried yeast mixed with a little tepid water; about 250 ml (9 fl oz) water; large pinch of salt; 1 tbsp sesame seeds (optional)

Preparation info

Makes
2
medium-sized round loaves

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

The method of making the dough for khoubz and for m’simen (below) is identical and demands intense physical input - there’s no slacking in a Fassi kitchen. The bread stays fresh for about 24 hours. Moroccans call it ‘our knife and fork’, as it is used to pick up food as well as to mop up sauces.

Ingredients

500 g (1 lb 2 oz) flour, half white and half wholemeal

Method

In a large bowl, mix together the flour and salt. Gradually add the yeast mixture and most of the water to form a sticky dough. Knead vigorously on an oiled work surface for about 15 minutes, until elastic and smooth. Work the sesame seeds into the dough, if desired.
Make two large balls, roll them out, then flatten to 1