My Rough Khoubz Moroccan Flat Bread
Discover the rustic charm of homemade Moroccan bread with "My Rough Khoubz Moroccan Flat Bread." This easy-to-make flatbread combines a blend of all-purpose, whole wheat, and fine semolina flours to create a tender yet hearty texture with a subtle nutty flavor. Gently kneaded to achieve an elastic dough and cooked to golden perfection in a skillet, this recipe is perfect for beginners and seasoned bakers alike. With minimal ingredients and just a little time, you'll have a versatile flatbread that pairs beautifully with Moroccan tagines, creamy hummus, or smoky zaalouk. Serve it warm and watch it become the centerpiece of your table. Perfect for family meals or an authentic culinary experience at home!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Whole wheat flour
- 0.5 cup Fine semolina flour
- 2 teaspoons Salt
- 1 teaspoon Sugar
- 2 teaspoons Instant dry yeast
- 1.5 cups Warm water
- 2 tablespoons Olive oil
- 0.25 cup Semolina flour (for dusting)
Instructions
In a large bowl, combine the all-purpose flour, whole wheat flour, semolina flour, salt, sugar, and yeast. Mix well to evenly distribute the dry ingredients.
Create a well in the center of the dry ingredients and pour in the warm water and olive oil.
Gradually incorporate the wet ingredients into the dry using your hand or a wooden spoon until a sticky dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough sticks too much, sprinkle in a little more flour, but avoid over-flouring to keep the bread tender.
Lightly oil a large bowl, place the dough in it, and cover with a clean kitchen towel. Let the dough rise in a warm spot for about 1 hour, or until it doubles in size.
After the dough has risen, punch it down gently to release any air. Divide the dough into 2 or 3 equal portions, depending on the desired size of your flatbreads.
Shape each portion into a round ball, then flatten into a disc about 1/2 inch thick. Place the discs onto a baking sheet sprinkled with semolina flour to prevent sticking. Let them rest for another 15 minutes.
Preheat a skillet or griddle over medium heat. Once hot, place one dough disc on the dry skillet and cook for 3-4 minutes on each side, flipping until both sides are golden brown and the bread is cooked through. Repeat with the remaining dough portions.
Serve warm with your favorite Moroccan tagine, soups, or dips like hummus or zaalouk. Enjoy!
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 1.0 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 176 mg | 4% | |
*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.
