baking · vegan · vegetarian · dairy-free
Khobz (Moroccan bread)
Round, flat Moroccan everyday bread with semolina and anise, for scooping tagines.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Knead dough 10 minutes until elastic.
-
2
Divide in two and shape flat 2.5 cm-thick discs on a semolina-dusted tray.
-
3
Cover and rise 1 hour.
-
4
Prick with a fork.
-
5
Bake at 220°C (425°F) for 20–25 minutes until golden and hollow-sounding.
