12 Reviews of My Rough Khoubz -- Moroccan Flat Bread.

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

From: Kaarin

On Oct 20, 2005

This is very filling; I don't think I could eat a fourth of the recipe! I used this to scoop up a bean dish, which is also a filling food, so maybe that's why! After reading Bunny Mom's review I realized I should have cooked this a little longer as mine turned out tasting just a bit "yeasty". I had no idea what the texture or taste should be, but I'll try that next time. This is a nice hearty rustic bread, thanks for sharing!

From: Missy Wombat

On Oct 23, 2005

Excellent bread recipe. Quick and easy. I have a convection oven so the time given was about right. The taste was also excellent.

From: Ms*Bindy

On Oct 14, 2005

I made this to go with our Moroccan meal for the Zaar World Tour. We enjoyed it. I had to bake a little extra time, but other than that, followed the directions exactly.

From: Liara

On Oct 24, 2005

I was really worried about the amount of yeast, and whether it would taste too yeasty. But we really enjoyed the taste, my mom especially loved it. It was slightly too dense or hearty for the rest of us, but it's stilla wonderful bread! Thanks.

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.

From: Chef #1218512

On Mar 28, 2009

I made your recipe for a potluck middle eastern dinner. It was very well received. I love to make bread and delighted to add a great new recipe to my collection.

From: Chef #755933

On Jan 10, 2009

I have just returned from Morocco!! I had the amazing adventure of getting to stay in Taza with my friends family and really got to experience the life style. The mom of the house made her bread from scratch at least 2 times a week. I actually helped knead the bread in attempt to learn. When i was making this bread from your recipe, It was really sticky which made it very hard to "pull, stretch, and flatten. I'm sure it was something i was doing wrong (i have never made bread before) but i think it turned out pretty good. I think it will be even better next time.

From: Aslan's mate

On Jun 8, 2009

What a wonderful bread recipe! It has a light texture and is the softest bread I've ever made - it has the closest resemblance to commercially-produced bread that I've come across so far. I used a breadmaker to make the dough through to the first rising then did the second rising in the oven. (I also halved the recipe as I wasn't sure the a whole recipe would fit in the breadmaker. I was really surprised at how much I got with only half the amount.) I've also made it quite successfully in a loaf tin to get a conventionally-shaped loaf rather than the flat loaf.

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