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, rustic bread in about 2 hours.
Bread in 2 hours?!
Yup. that’s right!! No long rising time or excessive kneading. On the contrary, this Moroccan bread recipe 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.
Dense, delectable carbs
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 Maghribi. The work khobz is the Arabic word for bread eaten in this region. Maghribi relates to the Maghrib or also spelled Maghreb is a 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. Cook up a nice dish of Moroccan chicken tagine or saffron chicken and you will have an authentic experience soaking up those flavors with this bread! Fantastic!
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.
If you love North African and Arabic cuisine you might also want to check out some other exotic very easy to make recipes:
Spicy North African lamb meatballs with dried apricots and mint in a tomato sauce.
Tabouleh is a very fresh and healthy salad made with bulgur wheat, parsley tomato, onion and lemon juice.
For dessert bake some of these super easy Middle Eastern style shortbread cookies with pistachios and rosewater.
This recipe is from pastry Chef Edward Gee’s book Bake
Moroccan Country Bread
Here is a rustic bread to from Morocco also known by its Arabic name Khobz Maghrebi. This is an easy bread that comes together quickly with some very basic ingredients. You would typically serve this with a tagine type meal and use the bread as the utensil.
- 6 3/4 cups flour
- 2 cups water luke warm
- 1 Tbsp. dry active yeast
- 1 Tbsp. olive oil for brushing
- 2 tsp salt Kosher
* I recommend using a stand up mixture for this recipe.
- Preheat oven to 350F
- In a large bowl mix water and yeast and stir until dissolved. Add salt.
- Add 1 cup of flour at a time and mix until dough forms a ball.
- Turn ball on a floured surface and shape the dough into a 10" log.
- Cut 3 equal portions.
- Shape each portion into a ball.and place on a floured board.
- Cover and let rise for about 1 hour.
- Brush each ball with olive oil and bake for 30 minutes on bottom rack.