El Khobz

El Khobz Recipe from Algeria with Active Dry Yeast and Semolina

Region / culture: Algeria | Preparation time: 20 minutes | Cooking time: 50-60 minutes | Servings: 2 loaves

Introduction

El Khobz is a traditional Moroccan bread that is a staple in Moroccan cuisine. It is a simple yet delicious bread that is perfect for dipping in soups, stews, or using as a base for sandwiches.

History

El Khobz has been a part of Moroccan cuisine for centuries, with its origins dating back to ancient times. It is a versatile bread that can be enjoyed with a variety of dishes and is a common sight on Moroccan dinner tables.

Ingredients

1 package of active dry yeast
1 tsp of granulated sugar
0.25 cup of warm water
1 cup of semolina flour
2 cups of unbleached flour or whole wheat flour
2 tsp of salt
1 tsp of sesame seeds
2.33 cups of water
2 tbsp of semolina flour for the countertop

How to prepare

Preheat the oven to 400°F (204°C).
In a cup or glass, mix the yeast, sugar, and water. Stir well and set it in a warm place until the yeast becomes bubbly and doubles in volume.
Meanwhile, in a large bowl, mix the flours, salt, and sesame seeds. Slowly add the water, 0.33 cup at a time, followed by the yeast mixture.
Knead the dough by hand for 5-6 minutes until it forms a complete ball. Remove it from the mixing bowl.
Knead the dough by hand again for approximately 2 minutes.
The dough should have a smooth and elastic consistency.
Cut the dough into two pieces.
Cover each piece with moist and hot towels and let them rest for about 2 minutes.
Spread some semolina flour on a clean work area and start shaping one piece of the dough into a ball.
Repeat the same process with the other piece of dough.
Cover the dough balls with moist and hot towels and let them stand for 3 minutes on a baking sheet.
Sprinkle some semolina flour and start flattening the dough to form a disc with a diameter of approximately 5 inches.
Repeat the same process with the other dough ball.
Cover the discs with moist and hot towels and let them rise for 1 hour in a warm place.
Using a sharp knife, make incisions on the top of the dough discs and bake them for 15 minutes.
Lower the heat to 325°F and continue baking for 25-35 minutes.
Remove the bread from the oven.
The bread is done when it is nicely browned on top and sounds hollow when tapped on the bottom.
Cover the bread with a towel and let it cool.
Cut the bread just before serving.

Variations

Add herbs and spices like cumin, coriander, or za'atar to the dough for extra flavor.
Mix in olives, sun-dried tomatoes, or nuts for a unique twist on traditional El Khobz.

Cooking Tips & Tricks

Make sure to knead the dough well to develop the gluten and create a light and airy bread.

- Let the dough rise in a warm place to ensure a good rise and a fluffy texture.

- Use semolina flour for dusting the work surface and shaping the dough to prevent sticking.

- Make sure to preheat the oven to the correct temperature to ensure even baking.

Serving Suggestions

El Khobz is best served warm with a drizzle of olive oil and a sprinkle of salt. It pairs well with Moroccan tagines, soups, and salads.

Cooking Techniques

Kneading the dough by hand is essential to develop the gluten and create a light and airy bread.

- Letting the dough rise in a warm place helps to achieve a good rise and a fluffy texture.

Ingredient Substitutions

You can use all-purpose flour instead of whole wheat flour for a lighter texture.

- If you don't have sesame seeds, you can omit them or use poppy seeds or flaxseeds instead.

Make Ahead Tips

You can prepare the dough for El Khobz ahead of time and refrigerate it overnight. Just let it come to room temperature before shaping and baking.

Presentation Ideas

Serve El Khobz on a wooden board with a selection of dips, olives, and cheeses for a Moroccan-inspired appetizer spread.

Pairing Recommendations

El Khobz pairs well with Moroccan tagines, grilled meats, and vegetable dishes. It also goes well with hummus, baba ganoush, and tzatziki.

Storage and Reheating Instructions

Store leftover El Khobz in an airtight container at room temperature for up to 3 days. To reheat, wrap the bread in foil and warm in a 350°F oven for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of El Khobz contains approximately 150 calories.

Carbohydrates

Each serving of El Khobz contains approximately 30 grams of carbohydrates.

Fats

Each serving of El Khobz contains approximately 1 gram of fat.

Proteins

Each serving of El Khobz contains approximately 5 grams of protein.

Vitamins and minerals

El Khobz is a good source of iron, magnesium, and selenium.

Alergens

El Khobz contains gluten from the wheat flour.

Summary

El Khobz is a low-fat, high-carbohydrate bread that is a good source of protein and essential vitamins and minerals.

Summary

El Khobz is a traditional Moroccan bread that is easy to make and perfect for dipping, sandwiches, or enjoying on its own. With a few simple ingredients and some patience, you can create a delicious and versatile bread that will elevate any meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for El Khobz. It was many years ago, during a trip to Morocco with my husband. We were exploring the bustling markets of Marrakech, with their colorful spices and enticing smells. As we wandered through the narrow streets, we came across a small bakery tucked away in a corner.

The aroma of freshly baked bread wafted out to greet us, and I couldn't resist peeking inside. The baker, a kind elderly man with a twinkle in his eye, greeted us warmly and invited us to watch as he worked his magic. I was mesmerized as I watched him knead the dough with practiced hands, shaping it into perfect rounds before sliding them into the fiery oven.

As the bread baked, I struck up a conversation with the baker, asking him about his recipe for El Khobz. He chuckled softly and told me that it was a family secret, passed down through generations. But he could see the curiosity in my eyes, and with a smile, he offered to teach me the recipe.

I eagerly accepted his offer, and for the next few days, I spent my mornings in the bakery, learning the intricacies of making El Khobz. The key, the baker told me, was in the simplicity of the ingredients – just flour, water, yeast, and a pinch of salt. But the secret, he whispered, was in the technique.

I watched as he showed me how to knead the dough just so, how to let it rise until it doubled in size, and how to shape it into the perfect rounds before baking. I was a quick learner, and soon I was able to replicate the bread with ease.

When it was time for us to leave Morocco and return home, the baker presented me with a handwritten copy of the recipe for El Khobz. It was a precious gift, one that I treasured and kept safe in my recipe book.

Back in my own kitchen, I wasted no time in putting my newfound skills to use. I gathered the ingredients and set to work, my hands moving with a grace and confidence that only comes with practice. The dough came together under my touch, smooth and elastic, and I felt a sense of accomplishment as I shaped it into rounds and placed them in the oven.

The aroma that filled my kitchen as the bread baked was like a sweet symphony, a reminder of the magical days spent in Morocco. When the El Khobz emerged from the oven, golden and crusty on the outside, soft and chewy on the inside, I knew that I had truly mastered the recipe.

Over the years, I have continued to make El Khobz for my family and friends, sharing the taste of Morocco with those I love. Each time I bake the bread, I am transported back to that tiny bakery in Marrakech, watching the baker work his magic with a twinkle in his eye.

And as I pass on the recipe for El Khobz to the next generation, I do so with a sense of pride and joy, knowing that the tradition will live on through them. The simple pleasure of breaking bread together, of sharing a meal made with love and care, is a gift that transcends time and borders.

I am grateful for the chance encounter that led me to discover the recipe for El Khobz, and for the memories that it has brought into my life. Cooking is not just about following a set of instructions – it is about passion, about connection, about the joy of creating something beautiful and delicious to share with others.

And so, as I continue to bake El Khobz in my kitchen, I am reminded of the kind baker in Marrakech who shared his family secret with me, and of the wonderful journey that led me to this moment. I am grateful for the recipe that has become a part of me, a taste of Morocco that I will cherish forever.