Moroccan bread (khobz)

Ingredients

• 7 g sachet dried yeast or 20g fresh yeast, crumbled
• 300 g (2 cups) bread flour (see Note)
• 80 g (½ cup) fine semolina
• 90 g (½ cup) coarse semolina

Proving time 2 hours

Instructions

Place yeast and 60 ml warm water in a small bowl. Mix to combine, then stand in a warm, draught-free place for 10 minutes or until yeast starts to bubble.

Place flour, semolinas and 1 tsp salt in the bowl of an electric mixer. Make a well in the centre, then add yeast mixture and 300 ml water. First mix with a wooden spoon until just combined, then using an electric mixer fitted with a dough hook, mix on medium speed for 5 minutes or until mixture forms a soft dough; it will be quite sticky to start but will firm upon kneading. Increase speed to high. Knead for a further 5 minutes or until dough is smooth and elastic.

Place the dough in a lightly floured bowl, cover with a clean, damp tea towel and stand in a warm, draught-free place for 1 hour or until dough doubles in size.

Turn dough out onto a lightly floured work surface and roll into a log. Cut into 6 portions. Using the heel of your palm, shape each portion into 15 cm discs. Place on 2 oven trays lined with baking paper, cover with a damp tea towel and stand in a warm, draught-free place for 1 hour or until the dough almost doubles in size.

Preheat oven to 210°C. Bake bread, swapping trays halfway, for 30 minutes or until golden and bread sounds hollow when tapped.

Note

• Available from health food shops.