Happy Kanu Pongal to all – feeling quite under the weather – I had contracted Lyme Disease a few years ago and the recurring effects of it are joint pains – My knees are begging for mercy from a sharp shooting pain that has ruled my life for almost 24 hours now! I am quite sick of taking Advil and have resorted to arnica – hoping to get an acupuncture appointment for it Sigh! feeling better after off loading some of my woes!
I had made this bread several weeks ago but it is good I held back posting it for this week with the Avant Garde Cookies, we are making breads – And this is a wonderful addition to any dinner table. Not much different from any other bread in so far as the recipe goes, what sets this apart is the incredible crustiness of the outside shell and the incredible softness of its inside.
How it came about
We had gone to a local Moroccan restaurant, one that has apparently been around for over 3 years and this was the first time we’d paid attention. The food was not great, but good. However, what had me raving was the Khobz – it was out of sight yummy. I did talk to the chef and owner about it and he did not really reveal the recipe, but said it needed a lot of kneading.
More internet searches reveal recipes that were not any different from any other kind of bread. So I took the chef’s word for it and kneaded it for an extra long time in my mixer. The other trick was to use lesser water and keep the dough somewhat tough. I did use 1 tbsp of olive oil. While mine was really tasty and well-received, I know I “knead” a lot more to get the same great bread from the restaurant – practice maketh perfect –
One last hint from the chef – rewarming the bread also gives it the crispiness on the shell and the softness inside… so go ahead and give it a try -If nothing else, if you are in Morocco sometime, you’ll at least know to order khobz Presenting Khobz
Khobz as explained by about.com
|I added some thyme and moroccan spices for flavor|
Prep Time: 20 minutes
Cook Time: 25 minutes
Rising time: 1 hour
Total Time: 1 hour, 45 minutes
- 4 cups white flour
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 tablespoon yeast
- 2 tablespoons vegetable oil
- 1 1/4 cup warm water
- additional flour for kneading
- cornmeal, semolina or oil for the pan