Khubz Maghrebi Moroccan Bread
Experience the hearty authenticity of Khubz Maghrebi, a traditional Moroccan bread that’s both comforting and versatile. Made with a perfect blend of all-purpose flour and nutty semolina flour, this golden flatbread boasts an irresistibly soft interior and a tender crust. Infused with olive oil for a subtle richness and optionally topped with sesame seeds for a delightful crunch, this bread is an essential accompaniment to Moroccan cuisine. Whether you're dipping it into flavorful tagines, serving it with creamy spreads, or enjoying it alongside soups and stews, Khubz Maghrebi is a timeless staple that brings the warmth of Moroccan culture to your table. Ready in just under an hour, this easy-to-make bread is perfect for everyday meals or special gatherings.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Semolina flour
- 1.5 teaspoons Salt
- 1 teaspoon Sugar
- 2 teaspoons Dry active yeast
- 300 milliliters Warm water
- 2 tablespoons Olive oil
- 2 tablespoons Sesame seeds (optional, for topping)
Instructions
Step 1: In a large bowl, combine the all-purpose flour, semolina flour, salt, sugar, and dry active yeast. Mix well to evenly distribute the dry ingredients.
Step 2: Gradually add the warm water and olive oil to the dry ingredients. Use your hands or a stand mixer with a dough hook attachment to knead the mixture until a smooth and slightly sticky dough forms. This should take about 8-10 minutes by hand or 5-6 minutes in a mixer.
Step 3: Lightly grease a large clean bowl with olive oil. Place the dough in the bowl, cover it with a damp kitchen towel or plastic wrap, and let it rest in a warm environment for about 1 hour, or until it doubles in size.
Step 4: Once the dough has risen, punch it down to release the air. Divide it into two equal portions. Shape each portion into a round disk about 1 inch (2.5 cm) thick. Place the disks on a baking sheet lined with parchment paper or dusted with semolina flour.
Step 5: Cover the dough disks with a damp towel and let them rise again for about 30 minutes, or until slightly puffed.
Step 6: Preheat your oven to 400°F (200°C). If you want to top the bread with sesame seeds, lightly brush the tops with water and sprinkle the sesame seeds over them.
Step 7: Prick the surface of each disk a few times with a fork to prevent uneven rising. Bake the bread in the preheated oven for 20-25 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
Step 8: Remove the bread from the oven and let it cool on a wire rack. Serve warm or at room temperature with your favorite Moroccan dishes or spreads.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 0.7 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
