Low Sodium Moroccan Bread (Khobz)
Discover the irresistible charm of Low Sodium Moroccan Bread (Khobz), a flavorful twist on traditional Moroccan flatbread tailored for health-conscious bakers. This recipe combines a blend of all-purpose and whole wheat flour to create a soft, hearty texture while minimizing sodium without compromising taste. Infused with a touch of olive oil and finished with a buttery coating and sesame seed topping, this golden loaf is perfect for pairing with your favorite dips, soups, or tagines. The simple yet effective preparation method ensures a smooth, elastic dough that bakes into a beautifully crisp and aromatic bread. Ideal for serving fresh out of the oven, this light and airy low sodium version of Khobz is a wholesome addition to your culinary repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Whole wheat flour
- 7 grams Instant yeast
- 360 milliliters Warm water
- 30 milliliters Olive oil
- 10 grams Sugar
- 15 grams Unsalted butter
- 20 grams Sesame seeds
Instructions
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and instant yeast.
Add the sugar to the flour mixture, ensuring it is evenly distributed.
Slowly pour in the warm water, stirring continuously with a wooden spoon until a dough begins to form.
Add the olive oil to the mixture and continue kneading the dough by hand for about 10 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour.
Shape the dough into a round ball and place it in a lightly greased bowl, covering it with a damp cloth. Allow it to rest and rise for about 1 hour or until it doubles in size in a warm area.
Preheat your oven to 220°C (428°F) and line a baking sheet with parchment paper.
Once the dough has risen, gently punch it down to release any air bubbles and reshape it into a round loaf.
Transfer the loaf to the prepared baking sheet. Using a sharp knife, make several shallow slashes on the surface of the dough, then lightly brush the top with melted unsalted butter.
Sprinkle the sesame seeds evenly over the top to add texture and flavor.
Place the loaf in the preheated oven and bake for 25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool slightly on a wire rack before slicing.
Enjoy this low sodium Moroccan bread as an accompaniment to your meal or a delicious sandwich base.
Nutrition Facts
Calories |
2711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 27 mg | 1% | |
| Total Carbohydrate | 469.4 g | 171% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 11.7 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 1098 mg | 23% | |
*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.
