Moroccan cuisine · Dough, Pasta & Rice

Khobz Dar (Home Bread)

Round yeast bread made from flour and semolina with anise and sesame, baked golden in the oven – the daily bread for every tajine.

Ingredients · for 8 servings

• 400 g flour
• 150 g durum wheat semolina
• 1 cube fresh yeast
• 1 tsp sugar
• 2 tsp salt
• 1 tsp anise
• 2 tbsp sesame seeds
• 3 tbsp olive oil
• 300 ml lukewarm water

Instructions

1. Stir the yeast with the sugar into 100 ml of the lukewarm water and let foam for 10 min. until the surface bubbles noticeably.
2. Mix the flour, semolina, salt and anise, and knead with the yeast water, olive oil and the remaining water for 8–10 min. into a firm, supple dough.
3. Divide the dough in half, shape into two flat balls about 2 cm high and place on a floured baking sheet.
4. Cover with a cloth and let rise for 45 min. until the dough springs back only slowly when pressed with a finger.
5. Prick the surface several times with a fork, brush with a little water, sprinkle with sesame seeds and bake in a 220°C preheated oven for 25–30 min. until golden brown.
6. Let cool on a rack and cut into wedges – traditionally the bread serves as cutlery for tajine and salads.