Alkhubz almaghribi: Moroccan bread

Alkhubz almaghribi: Moroccan bread

The Alkhubz almaghribi is a typical Moroccan bread is perfect to accompany ethnic lunches or for creative recipes.

Ingredients for 4 people

  •  420
  •  267 cal x 100g
  •  low
  • Flour type 1 250 g
  • W280 flour 250 g
  • Water 200 ml
  • Mother yeast 150 g
  • Extra virgin olive oil 10 ml
  • Salt 10 g
  • Sugar 10 g
  • Sesame seeds 80 g
  • Coriander as required
by Alessandra Rosati 

The Alkhubz almaghribi is a typical low-Moroccan breads very crushed, crunchy on the outside with a soft interior, also called khobz or Khubz . Alkhubz is perfect, according to Moroccan tradition, for eating most dishes with your hands, is used instead of a fork, and is ideal for picking up salads, tagines , and more. The thickness of khubz can vary from bakery to bakery and from family to family, typically it is no higher than 2 or 3 cm. Many families prefer to make it at home by baking it in their own oven or in a public street oven known as a ferran. Different varieties of flours are used and the loaves can be shaped in any way. Be sure to freeze unused Moroccan bread as it won’t stay fresh at room temperature for more than a day.

Preparation Alkhubz almaghribi

    1. Pour the flours, licoli, 200 g of water, sugar into the bowl of the mixer and start kneading. After a few minutes, when the dough begins to take shape, add the salt and the oil, knead until the oil is completely absorbed, add 15 g of sesame seeds and finish when the dough becomes smooth and homogeneous. Place the dough to rise in a container in a warm place for about 4 hours or in any case until doubled in volume.

    1. Transfer the dough onto a work surface and divide it into 5 loaves of about 175 g each and round them.

    1. Wet the top of each block

    1. Pass it over the sesame or coriander seeds

    1. Roll out each dough with the help of a rolling pin. Arrange all the loaves on a baking tray lined with parchment paper and let them rise for another 90/120 minutes. When they are well risen, make a hole in the center of each round dough with your index finger. Bake in a preheated oven at 200 ° C for 25-30 minutes

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