My Rough Khoubz Moroccan Flat Bread Food

MOROCCAN BREAD - KHOBZ

Steps:

• Mix ½ cup flour, salt, yeast and water.
• You can add ½ teaspoon sugar to activate the yeast effectiveness faster.
• Cover and let the mixture sit for 5 minutes before using it.
• Add the remaining flour and oil.
• Mix and knead, the dough should be firm and smooth.
• Cover it and let it rest for 30 minutes (depending on the room temperature).
• Share this into 8 pieces, roll into a ball and flatten with a roller.
• Preheat your oven to 200°C/400°F.
• Set aside until the bread itself inflated.
• Put the bread in the oven for about 20 minutes.

MOROCCAN FLATBREAD

Steps:

• Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add flour and 3/4 teaspoon of salt to yeast mixture; stir with a a mixer equipped with dough hooks or use a wooden spoon until smooth. Turn dough out onto a lightly floured surface; knead a few minutes, until flour is fully incorporated. Shape dough into a ball; spray inside of a bowl with cooking spray and place the dough ball inside it. Seal bowl with plastic wrap and allow to rest at room temperature for an hour.
• Heat a pan on medium with 1 tablespoon of olive oil. Saute the onions in the pan for a few minutes, until the onions become translucent. Allow to cool somewhat before proceeding to next step.
• Combine onion, parsley, remaining olive oil, paprika, cumin, 1/2 teaspoon of salt, and crushed red pepper. Mix thoroughly into a paste.
• Cut dough into 8 equal portions. Start with one portion and cover remaining dough with a wet kitchen towel to prevent drying. Flatten each portion until very thin and shape into a square. Spoon 1 tablespoon onion mixture in center of dough. Fold left and right sides of dough together until they meet in the middle. Fold top and bottom sides together in the same way, wetting the dough if needed to get the flaps to stick. Repeat for remaining dough portions and onion mixture.
• Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 4 flatbreads to pan; cook for 2 minutes on each side or until crisp and golden. Transfer flatbreads to cooling rack. Repeat procedure with remaining 1/2 teaspoon oil and 4 flatbreads. Serve immediately.

MOROCCAN FLAT BREAD

Steps:

• Stir the yeast into a scant ½ cup tepid water and leave for about 5 minutes.
• Sift the flour into a large mixing bowl. Add the salt and yeast water, gradually working it in, until the dough is slightly wetter than that for bread. Knead with your hands for 10 minutes, or until completely smooth and pliable.
• Put all the filling ingredients in a mixing bowl, add salt to taste and mix together well.
• Smear your work surface and hands with butter and divide the dough into 4 equal portions. Flatten one portion with your fingers into a very thin square, stretching it as you finish - be careful not to tear it. Spread a quarter of the filling over one half and fold the plain side over. Fold again to form a square. Flatten as thin as possible with your fingers.
• Grease a large nonstick frying pan with a little butter and place over medium-high heat. Place the folded dough in the pan and cook for 3-4 minutes on each side, or until lightly golden all over. Remove and place on parchment paper. Repeat the procedure to make the rest of the breads, buttering your hands, work surface and pan before making each one. Serve hot or warm.

NORWEGIAN FLAT BREAD

Steps:

• Mix corn meal, flour, and lard together and add enough cold water to hold together like a pie crust.
• Roll out very thin with grooven rolling pin and bake slowly on an ungreased electric griddle, or in a moderate oven, 325 to 350 degrees.
• Watch closely. When it begins to get a light golden brown, turn and bake on other side.
• Let dry out completely before putting into a container. Keep in a dry place.

MY ROUGH KHOUBZ -- MOROCCAN FLAT BREAD.

Steps:

• Preheat oven to 350°F.
• This bread should not be "dense" with no air bubble pockets inside. You will need to flatten it as much as you possibly can; pull, stretch and flatten to no more than 1/2 inch. Should it come out dense, then next time cut the dough in three and make 3 loaves. Please don't go by my photo as this batch "over-rose.".
• Combine 1/2 cup flour, sugar, salt, yeast and water in bowl. Stand, covered, in a warm place until bubbly.
• Add remaining flour, and cornmeal into a large bowl. Add the oil. Add yeast mixture to the flour in the bowl.
• Mix with hands well to form a firm dough.
• Knead until smooth.
• Stand, covered, in a warm place 20 minutes.
• Shape into 2 rounds (depending on the diameter you desire as Moroccan bread comes in many sizes right down to little ones for sandwiches). Score the top with a sharp knife 1/8" deep into 4 (cutting an X shape), or using your thumb make a dent in the center nearly deep enough to be a hole, though not all the way through.
• Place on a baking sheet dusted with corn meal and dust the top also with the corn meal gently pushing it into the dough a bit.
• Stand, covered, until nearly doubled. This being so flat and the amount of yeast, it may not exactly double for you in size and that is fine.
• Bake 12-18 minutes.
• If you are making a Moroccan meal and will use bread to eat with you will need at least 2 loaves for 4 people. Cooking time includes standing and is an approximation as flours and temperatures differ.
• This bread freezes well. Simply freeze as you would any bread and defrost at room temperature. I freeze mine in tied white translucent plastic bags, similar to grocery plastic bags.