«

»

Khobz dyal Zraa’ – Moroccan Wheat Bread

Moroccans who make bread at home are very inclined to use a mix of flours. This recipe calls for half whole wheat and half white flour, which yields a rich flavour and light texture. Replace some of the white flour with more wheat if you prefer a denser consistency and heartier grain taste.

Khobz dyal Zraa' - Moroccan Wheat Bread
Moroccans who make bread at home are very inclined to use a mix of flours. This recipe calls for half whole wheat and half white flour, which yields a rich flavour and light texture. Replace some of the white flour with more wheat if you prefer a denser consistency and heartier grain taste.
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 cups whole wheat flour
  • 2 cups white flour
  • 2 teaspoons salt
  • ¾ tablespoon yeast
  • 1½ tablespoons vegetable oil
  • 1 - 2 tablespoons honey
  • 1 ¼ cup warm water
  • additional flour, for kneading
  • cornmeal or oil, for the pan
Instructions
  1. Prepare two baking sheets by oiling the centres, or by dusting the pans with a little cornmeal.
  2. Mix the flour and salt in a bowl. Make a large well in the centre of the flour mixture, and add the yeast.
  3. Add the oil, honey and the water to the well, mixing to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.
  4. Turn the dough out onto a floured surface, and begin kneading the dough. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes, or until the dough is very smooth and elastic.
  5. Divide the dough in half, and shape each portion into a smooth circular mound. Place onto the prepared pans, and cover with a towel. Allow to rest for 10 minutes.
  6. After the dough has rested, use the palm of your hand to flatten the dough into circles about ½ cm thick. Cover with a towel, and leave to rise about one hour, or until the dough springs back when pressed lightly with a finger.
  7. Preheat an oven to 225°C.
  8. Score the top of the bread with a very sharp knife, or poke the dough with a fork in several places. Bake the bread for about 20 minutes – rotate the pans about halfway through the baking time – or until the loaves are richly coloured and sound hollow when tapped. Transfer the bread to a rack or towel-lined basket to cool.
Yield
  1. Two 20 - 23 cm round loaves
Nutrition Information
Calories: 2390 Fat: 28g Saturated fat: 2g Unsaturated fat: 22g Carbohydrates: 466g Sugar: 28g Sodium: 4744mg Fiber: 18g Protein: 61g
 
Comments and Feedback
 

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
OR
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend
Or use Social Media to Sign-up
PROBABLY THE BEST SITE
IN THE WORLD
IS GIVING YOU THE CHANCE TO SUBSCRIBE
TO PROBABLY THE BEST NEWSLETTER IN THE WORLD
OR