Nothing is more comforting than the smell and taste of warm bread. This Moroccan country bread is plain, rustic, and simply delicious. The best thing is that you can have fresh bread in about 2 hours. Yup. that’s right!! No long rising time or excessive kneading. On the contrary, this bread thrives on little kneading to preserve its characteristic coarse texture. This bread making experience is sounding better and better, right? Moroccan country bread also freezes well in a resealable bag for up to a month. When defrosting, allow it to come to room temperature. Moroccan country bread is a lot denser than your average Italian or French bread. For this reason it is perfect to accompany rich saucy stews, a piping bowl of chili or simply dipped in olive oil and herbs, one of my personal favorites. My herb blend of choice in this case is zatar, a Middle Eastern blend of sumac, oregano, sesame seeds , and marjoram. Try it also with a nice piece of artisan cheese or just butter. Yum!
Moroccan country bread is also known by its Arabic name Khobz Maghrebi. The work khobz is the Arabic word for bread eaten in this region. Maghrebi relates to the Maghreb region of NW Africa bordering the Mediterranean (Algeria, Tunisia, Libya, Morocco). African breads tend to be simple, traditional and don’t require much preparation. In a traditional Moroccan meal such as the tagine khobz replaces utensils.
Although khobz or Moroccan country bread is often referred to as a flat bread it is not really flat, but more similar to a regular loaf of bread wit a slightly domed top.
This recipe is from pastry Chef Edward Gee’s book Bake