KHOBZ

Moroccan bread is called khobz, and is characterized by a round, somewhat-flat shape and a slightly coarse texture.This is ideal for dipping and scooping up tagines, salads and other Moroccan dishes.

INGREDIENTS
4 cups white flour
2 teaspoons salt
2 teaspoons sugar
1 tablespoon yeast (activate the yeast with some sugar n warm water)
2 tablespoons vegetable oil
1 1/4 cup warm water
additional flour for kneading

PREPARATION

Mix the flour, sugar, and salt in a bowl. Make a pit in the center of the flour mixture, and add the yeast.Now begin kneading the dough. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes, or until the dough is very smooth and elastic.
Divide the dough in half, and shape each portion into a smooth circular mound. Place onto the prepared pans, and cover with a towel. Allow to rest for 10 minutes.
After the dough has rested, use the palm of your hand to flatten the dough into circles about 1/4" thick. Cover with a towel, and leave to rise about one hour, or until the dough springs back when pressed lightly with a finger.
Preheat an oven to 400°F (200°C).
Score the top of the bread with a very sharp knife, or poke the dough with a fork in several places. Bake the bread for about 20 minutes – rotate the pans about halfway through the baking time – or until the loaves are nicely colored and sound hollow when tapped. Transfer the bread to a rack or towel-lined basket to cool.



Recipe courtesy :Alia
Informations from wiki