Ingredients for My Rough Khoubz Moroccan Flat Bread
- 1 cup whole wheat flour
- 1 1/2 cups unbleached white flour
- 1 1/2 teaspoons active dry yeast
- 1/2 cup cornmeal, plus extra for dusting
- 1 teaspoon sugar
- 1 1/4 cups warm water (105-115°F)
- 1 tablespoon vegetable oil
- 1 teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this My Rough Khoubz Moroccan Flat Bread? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make My Rough Khoubz Moroccan Flat Bread
- In a large bowl, dissolve the yeast in the warm water. Add the sugar and salt and mix well.
- Add the flour gradually, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it in half.
- On a lightly floured surface, roll each half into a roughly 12-inch circle (or oval).
- Preheat your oven to 450°F (230°C). Place a baking stone or upside-down baking sheet in the oven while it preheats.
- Carefully transfer the rolled-out dough to the preheated baking stone or baking sheet.
- Bake for 12-15 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let cool slightly before serving. Enjoy your homemade Khoubz with your favorite Moroccan dishes!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
5g
Fat
3g
Carbs
22g
