Easy Moroccan Khobz Recipe (No-Knead method)
Easy Moroccan Khobz Recipe will help you make the best Moroccan Khobz in a very easy "no knead method".
Equipment
Ingredients
- 250 g plain flour or approximately 2 cups
- 100 g whole wheat flour or approximately ¾ cup
- 6 g salt or 1 tsp
- 12 g sugar or honey or 1 tbsp
- 3 g instant yeast or 1 tsp
- 250 ml water or 1 cup +2 tsp
For Dusting
- Semolina wheat bran, sesame seeds, or coarse flour, for coating
Instructions
- Mix:Combine water, sugar or honey, salt, and yeast. Add both flours and mix until a rough dough forms. Cover and rest for 30 minutes.
- Divide: Shape the dough into a ball and divide into 4 equal portions. Shape into balls, cover, and rest for 10–12 minutes.
- Shape: Flatten each ball into a ¼-inch thick disc. Coat with semolina, wheat bran, sesame seeds, or coarse flour. Place on a floured cloth, cover, and let rise for 45–60 minutes.
- Dock: Poke holes across the surface with a fork or the end of a spoon.
- Bake: Preheat a baking stone or upside-down baking sheet to 425°F (220°C). Carefully transfer the loaves and bake for 16–18 minutes, until golden brown.
- Serve: Cool slightly and serve warm.
Video
Notes
Keep the dough soft and avoid adding too much flour.
A well-preheated baking surface helps create a beautiful golden crust.
Tried this recipe?Let us know how it was!