DIRECTIONS Put dates in a food processor & process until coarsely chopped, then add 4 Attach the dough hook, add the flour to the wet ingredients, and mix on the lowest setting for 10 minutes. Net: 500g. Lebanese bread is made from wheat flour, however, the Lebanese wheat grain is hard with a high gluten content which in turn contributes to the elasticity of the dough. Sift flour and salt into a large mixing bowl then mix in the yeast. Bake the khobz in the preheated oven, rotating the pan if necessary, for about 20 minutes or golden brown. Cover with a dry tea towel and let rise in a warm place until doubled in size, about 1 1/2 hours. Khubz, alternatively spelled khoubz, khobez, khubez, or khubooz (Arabic: خبز‎, romanized: khubzun), is the word in Arabic for "bread". Khobz Ksra is a classic Moroccan bread that is very versatile as it can be made with corn, barley, farina or wheat flour. Let stand 5 to 10 minutes. Mix the oil into the water. Before baking was industrialised, Marqooq was a speciality that required lots of practice and skill. It is literally very It is literally very thin bread. Bake in 375-degree F oven for 10-12 minutes or until the bread puffs. BUT I suggest adding in the second round of flour slowly the first time I made this the 2 cups made it much too dry and there was no going back. In this recipe I am using a combination of whole wheat, farina and AP flour. Also, Lebanese bread comes in many sizes varying from the tiny little round ones, to medium sizes, to the large ones, about 30cm/ 12 inches. Actually, Khobz is just a standard Moroccan and Arabic word for bread. When it is filled with eggs and cheese, then its called mutabak. Roll out each ball into a 6-inch diameter circle. For a basic za’atar mixture for 4 breads, whisk together ½ cup of za’atar with ½ cup of olive oil. Kuboos or Khubz is an Arabian pita bread/flat bread/roti made with wheat flour or all purpose flour. 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. Create steam vents by scoring the top of the bread with a very sharp knife, or by poking the dough with a fork in several places. You have to be quick when you open the oven, as it is very important to maintain the same temperature all the time. Whatever you decide to go for, follow the instructions of the manufacturer.  Â. Punch it to get rid of the excess air, then knead again for about 3-4 minutes, alternatively, let the mixer do the kneading for 2 minutes. 1 teaspoon of active dried yeast. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes. Place on a floured surface and dust tops lightly with flour. I would not call it a flatbread though, it’s more like some sort of … Continue to add more flour if the dough still sticks to your hands. Leave it in a warm place until it has doubled in size. 250 ml (10 fl oz - 1 1/4 cup) of lukewarm water (body temperature is best) Yield 6 to 8 loaves. This was a tradition of the mountain villages whose women passed it from mother to daughter. Place on a floured surface and dust tops lightly with flour. Given here is an easy to make recipe. Khobz recipe is simple, you only need semolina to cover the dough. Energy. In this recipe, I use easy blend yeast, however, dried or fresh yeast also work well but you have to check the equivalent amount to the one recommended for the easy blend in this recipe. 150 g (8oz - 1 cup) of cake flour. Watching the first episode of Ottolenghi’s Mediterranean Feast set in Morocco, I was (of course) inspired by the industriousness in the Moroccan bread bakery. Heat the flatbread for 15 ml (1 tablespoon) of olive oil. Also, Lebanese bread comes in many sizes varying from the tiny little round ones, to medium sizes, to the large ones, about 30cm/ 12 inches. Whatever you decide to go for, follow the instructions of the manufacturer. Put the dough into a large, greased bowl and turn dough to grease all sides of it. Alternatively, you can make nicely shaped circles by using large cutters. Using your hands, combine all the ingredients, depending on the flour, you may need to add some more water, the dough should feel elastic and come away from the sides of the bowl. So let's see how you can make it. Total Carbohydrate Allow the dough to rest for exactly 10 minutes. Preheat your oven to 435°F (225°C). 8 %. This recipe comes from the 2002 cookbook, Mediterranean Street Food. However, in Morocco it generally refers to a round, flat shaped type of bread eaten every single day. One more tip is heating up the baking sheets before baking the bread, the idea is to keep an even oven temperature and help the bread to puff up. 24.1 g Place the dough circles on the prepared baking parchment papers, cover and let them rest for another 20 minutes. 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