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Nutrition Facts
Serving Size 1 (171g) Recipe makes 8 servings
Calories 352
Calories from Fat 46		(13%)
Amount Per Serving		%DV
	Total Fat 5.2g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 591mg		24%
Potassium 350mg		10%
Total Carbohydrate 67.4g		22%
	Dietary Fiber 8.2g	32%
	Sugars 1.4g
Protein 12.2g		24%
detailed view... how is this calculated?

My Rough Khoubz -- Moroccan Flat Bread.

Recipe #137111 | 42 min | 30 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Miss Elizabeth
Sep 12, 2005

This is a flat bread that we use for meals, sandwiches and breakfast. It is our daily bread here in Morocco and is rarely made at home unless rurally as it is so inexpensive and available on every street corner; small or large. This bread is good for soaking up the sauces,broths and for pushing the food onto and sort of dragging from the communal platter to eat. This bread is our knife and fork! This recipe makes 2 loaves and is easily cut in half for one loaf c.2005

SERVES 8 -16 (change servings and units)

Ingredients

3 cups whole wheat flour
2 cups unbleached white flour or barley flour
3 1/2 tablespoons dry active yeast
2/3 cup cornmeal
extra cornmeal, for dusting top and placing on tray under bread
2 teaspoons sugar
2 1/2 cups water, tepid 110-115 degrees F
2 tablespoons vegetable oil
2 teaspoons salt

Directions

1
Preheat oven to 350°F.
2
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.".
3
Combine 1/2 cup flour, sugar, salt, yeast and water in bowl. Stand, covered, in a warm place until bubbly.
4
Add remaining flour, and cornmeal into a large bowl. Add the oil. Add yeast mixture to the flour in the bowl.
5
Mix with hands well to form a firm dough.
6
Knead until smooth.
7
Stand, covered, in a warm place 20 minutes.
8
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.
9
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.
10
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.
11
Bake 12-18 minutes.
12
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.
13
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.

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Featured Reviews for This Recipe

From: Angel-mae & cleopatra's mummy

On Sep 19, 2009

Fantastic Easy recipe I also made mine in the bread maker on the dough setting -quick and easy thankyou miss Elizabeth for sharing

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From: IngridH

On Sep 2, 2009

I really enjoyed this bread, and it was so easy to make. I cut the recipe in half, and used my bread machine to make it to the dough stage, then baked it on a stone in the oven. The dough seemed very wet when it came out of the machine, but the finished product was just perfect- great flavor, great texture. I would never have thought to put cornmeal into my bread, but it really added something both flavor and texture wise. Thanks for posting a great recipe!

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From: Traveling Lady

On Oct 16, 2006

I have made this bread now 3 times and my 13 year old granddaughter made the last one. I did only have unbleached flour and used that but it is wonderful and everyone liked it. I am going to Morocco in January and will be looking for this. Thanks again..Bonnie

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From: L. Duch

On Jan 14, 2007

First off, I was a bit confused to what, "flatten as much as possible" meant. As flat as pizza dough or thicker? But noticing that scoring was needed I patted it down to about 1 1/2 inch. It baked up nicely, but a bit dense (which was fine with me), although I wasn't sure if it was the way it's suppose to be. The taste was very nice. Not 'yeasty' at all. It went very well with my Lamb and Pear Tagine (which I've submitted to Zaar and am currantly awaiting approval from the elves.) Perfect for sopping up the juices This was my first time to make Moroccan flatbread and not my last. I'm submitting a photo's to let you know how it turned out. I hope I did it justice. Thanks Hajar, for an easy and tasty recipe. P.S.... I enjoyed reading your writings on your website. I wish you and Mohammad all the happiness in the world.