Khobz
Khobz is a yeasted bread is made with wheat or bread flour. It is more commonly made as a thick flatbread that is dense with a crusty exterior. This is a simple no-knead bread that is used in place of cutlery in Morocco to dip or scoop entrées or salads. I have shaped them into individual buns and topped them with sesame seeds and sliced olives.
Equipment
- stand mixer or by hand
Ingredients
- ¾ oz yeast
- ¼ pint water warm
- ½ tsp sugar granulated
- 2¼ oz butter unsalted, melted
- 1⅕ lb wheat flour
- ⅓ tsp salt
- 1 egg beaten
- 1 egg yolk for brushing
- 1 tsp sesame seeds
- 6 olive sliced
Instructions
- Preheat the oven to 400 degrees F. Mix sugar and yeast and add to warm water (temperature of the water must be between 85 -100 degrees F) and stir well. The yeast mixture will become frothy in five minutes.
- Add the frothy yeast mixture and the beaten egg to the wheat flour sifted with salt. Use the stand mixer to make a dough or mix by hand until combined.
- Drizzle the melted butter on top and just mix quickly until combined without kneading.
- Divide the dough into 8 balls and place them on a baking sheet dusted with half a teaspoon of flour. Cover with a damp cloth or tea towel and let them rest for 35 minutes.
- Flatten the buns to desired thickness. Brush with beaten egg yolk and sprinkle sesame seeds on top of 4 buns. top the other 4 buns with sliced olives.
- Bake the Khobz buns for 20 minutes.
Notes
- The texture of the dough will feel rubbery if you use wheat flour. The buns will turn out slightly crusty on the outside and coarse on the inside. If you use all-purpose flour or bread flour, then the dough will have a soft texture.
Nutrition
Calories: 247kcalCarbohydrates: 46gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 46mgSodium: 163mgPotassium: 123mgFiber: 8gSugar: 1gVitamin A: 87IUVitamin C: 0.01mgCalcium: 66mgIron: 2mg
