Moroccan cuisine · Dough, Pasta & Rice

Khobz Belboula

Round country bread made from barley flour with anise and sesame, baked in the oven with a firm crust and dense crumb.

Ingredients · for 6 servings

• 350 g barley flour
• 250 g flour
• 1 packet dry yeast (7 g)
• 1 tsp sugar
• 2 tsp salt
• 1 tsp anise
• 2 tbsp sesame seeds
• 3 tbsp olive oil
• 350 ml water

Instructions

1. Warm the water until lukewarm, stir in the yeast and sugar, and let activate for 10 minutes until foamy.
2. Mix both flours with salt, anise, and 1 tbsp sesame seeds, add olive oil and the yeast water, and knead for 10 minutes into a smooth, only slightly sticky dough.
3. Let the dough rise covered in a warm place for 45 minutes until visibly risen.
4. Halve the dough, shape into two balls, and press these on a floured baking sheet into flat rounds about 2 cm high and 20 cm across.
5. Brush the loaves with water, sprinkle with the remaining sesame seeds, prick all over with a fork, and let rise covered for another 25 minutes.
6. Bake in a preheated oven at 220°C for 20–25 minutes until the crust browns and the bottom sounds hollow when tapped; cool on a rack and serve cut into wedges with tajine.