Khobz, khubz, khobez, khubez, khubooz, kesra agroum

Khobz is an Arabic bread, which is often used as an accompaniment to tagine. Dear child, as you know, has many names and this bread is no exception.

1 liter of wheat flour

2 ts salt

2 teaspoons sugar

1 tablespoon of yeast

2 tablespoons olive oil

3 dl water, lukewarm

oil, semolina or cornmeal


Grease 2 round forms (or pots), approx. 15-20 cm in diameter with oil and sprinkle with semolina or cornmeal.

Knead all the ingredients for the dough together well, preferably for 10 minutes. Add more water or flour if it is too dry or sticky.

Divide the dough in half, form them round and flat and leave them to rise, well spaced, under a towel for 25 to 30 minutes.

Flatten the loaves again, place them in the greased loaf tins, cover with a towel again and let them rise for at least 1 hour, until the dough springs back when lightly pressed. Prick a few holes in the top, with a fork, just before roasting.

Bake at 225 for approx. 20 min. The loaves should sound hollow when you tap them. Cool khobz on a wire rack or in a towel-lined basket.

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