Fiona Dunlop

Moroccan flatbread

Khoubz

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Preparation info
  • Makes

    2

    medium-sized round loaves
    • Difficulty

      Easy

Appears in
The North African Kitchen
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

  1. 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.
  2. Make two large balls, roll them out, then flatten to 1