Moroccan Bread

Khobz Kesra

A simple recipe for traditional Moroccan Bread

- Khobz Kesra. Hearty and versatile, this bread
can be made with white or whole wheat flour.
Author: Lands & Flavors

Ingredients
1 teaspoons active dry yeast
1 cup plus 2 Tablespoons warm water
2 Tablespoons olive oil
2 cups all purpose flour or whole wheat flour
2 cups semolina flour
1 teaspoons sea salt
Any herbs or spices you want to knead into the
dough or top the loaves with

Instructions

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1. Whisk the yeast into the water. The water

temperature should be around 105F. Add in the
olive oil and set aside.
2. Combine the flours and salt in an electric
mixer equipped with a dough hook. Alternatively, you can mix the dough by hand in a large
bowl.
After letting the yeast activate for 5-10 minutes, pour the water, yeast, and oil mixture into
the flour mixture and blend thoroughly until you have a smooth, uniform dough--3 minutes in
a mixer, 10 minutes if by hand. It shouldn't be too tacky to the touch. If it is, add more flour,
2 Tablespoons at a time. If it appears too dry, add more water, 1 Tablespoon at a time.
Remove the ball of dough from the bowl and divide it in half for two 9-inch diameter loaves
or divide into quarters for four 5-inch diameter loaves. Set these divided balls of dough aside
for 10 minutes to allow the gluten to rest. *If you are adding in any herbs or spices, do so now.
After 10 minutes, on a lightly floured surface, flatten out the balls of dough into discs using
your fingers, trying to preserve a circular shape as much as possible.
Place these flattened discs onto baking sheets. If you want to add any toppings, you can do
this now by sprinkling some water on the tops of the discs of dough and smearing it into the
surface with your hand until tacky. Sprinkle with the toppings and press them into the dough
lightly to ensure that they stick.
Cover the baking sheets with hand towels and set aside in a draft-free place for 1 hour.
After 1 hour, place your bread into an oven that has been preheated to 425F.
Bake for 20-25 minutes or until the bread is golden brown and makes a hollow sound when
you tap the bottom of the loaf. Cool for 15 minutes and serve.

Notes

-This recipe makes 2 large 9-inch loaves or 4 medium 5-inch loaves. Either divide the rested
dough in half or into quarters as desired.
-If you prefer your bread to remain soft rather than crusty, there's a simple trick: When the
loaves come out of the oven, cover them with a dish towel and let them cool completely under it.
-If you want to add some herbs or spices to the bread, use 4 teaspoons per recipe. So if you
want a whole recipe of anise seed kesra, knead in 4 teaspoons of whole anise seed right before
you rest the dough balls.