When you failed to plan for a dinner and really want yeast bread anyway, Khobz is the way to go.
Khobz comes from Morocco. It is very flexible. It is a relatively flat bread that can be used in sandwich making. It is the perfect purveyor of chicken salad and similar dishes.
You can also pile it full meat and fixings and then grill and press it like a Cuban sandwich.
It also goes marvelously with pasta and pushes the sauce and other bits onto your fork perfectly.
The Dry Ingredients
- 500g of All Purpose Flour (Set 75g aside for kneading)
- 8g of sugar
- 8g of salt
- 10g of yeast
The Wet Ingredients
- 30g of Olive Oil
- 355g of room temperature water
- Divide flour reserving 75g for kneading.
- Combine dry ingredients in a mixing bowl.
- Pour oil and water into mixing pour and stir into the dry ingredients. This will produce a pretty wet dough. Don’t be afraid of it.
- Scatter the reserved flour on work work surface and knead about 4 minutes, or until smooth and elastic.
- Line a baking sheet with parchment paper.
- Divide dough into 6 parts and flatten into round disks about 5 inches (125mm) in diameter. Dust each loaf (top and bottom) with flour and arrange on baking sheet.
- Allow loaves to rise until you can see puffy pockets in the bread. The time will vary depending on ambient temperature.
- Preheat oven to 435 F (225 C).
- Bake 20 minutes or until golden brown.