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It’s the bread of choice for many sandwiches, especially those like falafel or kebabs. It can also be stuffed with meats or cheeses and wrapped up to make what’s called a “giant pita.” These are typically cut into triangles before serving. When Is Middle Eastern bread eaten? I am always intrigued by the variety of flatbreads that different cuisines offer. Starting with Indian paratha, like this spinach and paneer stuffed paratha to Italian pizza, like this dough made with semolina. Doug Smith (1 December 2007). "Iraqi bakeries make dough while they can". Los Angeles Times . Retrieved 15 March 2011. If you ever went to a Moroccan restaurant or tasted Moroccan food, you probably noticed that a lot of dishes are served with a delicious, round leavened bread. This bread is known as khobz in Morocco but you also come across the names Kesra or Agroum. This flatbread is also available in different parts of the world too (more about this later) but in this post, we’ll focus on the traditional Moroccan khobz recipe. But first things first… What Is Khobz? Pita is a flatbread found in many Mediterranean, Balkan, and Middle Eastern cuisines. In Arab countries, pita bread is produced as a round flatbread, 18cm (7in) to 30cm (12in) in diameter. It is thin and puffs up as it bakes. Since it does not contain any added fat, it dries out rapidly and is best consumed while still warm; later, it may become chewy. [4]
I was rolling out the dough into small, flat circles when the OH arrived home from work. He asked me what I was making and I said, in my dreadful and embarrassing accent: “Co-bEZ”
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The word tannur comes from the Akkadian word tinūru ( 𒋾𒂟), which consists of the parts tin 'mud' and nuro/nura 'fire' and is mentioned as early as in the Akkadian Epic of Gilgamesh. [2] This ancient crop is a delicious staple in Middle Eastern cooking such as couscous and tabbouleh. The process of cooking khobez is very similar to other grains, but it doesn’t actually need cooking. It’s wheat-free and easy to digest, so it’s perfect for people who are gluten intolerant or on a wheat-free diet. The flavor should remind you of bulgur but in a smaller form. Pita bread You can even cut smaller loaves in half and stuff them with savory fillings of your choice. If you bake larger loaves, cut them into wedges, split them open, and stuff them with a sandwich filling. The possibilities are endless.
Wrap to Keep Soft. Wrap the pita bread in a towel as you cook to help keep them soft, pliable, and delicious.The round Moroccan bread served at most meals is called khobz, but you might also hear it referred to by Berber names of kesra in Tamazight or agroum in Tashelhit. In Iraq, the most popular bread is the Tannur bread ( ḵubz al-tannūr, خبز التنور) which resembles other slightly leavened flatbreads such as Iranian nan-e barbari, Central and South Asian flatbreads (such as naan), and pizza base. (See also tandoor bread and taboon bread.)
Crispy on the outside and coarse on the inside, it’s perfect for every day of the week. You can use pieces of khobz to scoop up cooked vegetable salads, couscous, slow-cooked juicy casseroles, and similar foods. Proof the Yeast. In a large mixing bowl, dissolve the yeast in ¼ cup warm water. Add sugar, wait until it froths, then add in the other ¼ cup of warm water. High heat is essential for this pita bread recipe to be successful. Whether using the oven or stovetop, set the heat to maximum and thoroughly preheat your pan before adding the dough. This creates steam, which is essential for puffing up these pitas. What’s the Difference Between Naan and Pita Bread?Line your baking sheet with some baking paper. You can brush some oil on it or sprinkle a little bit of semolina flour. Growing up in Morocco, I used to have Moroccan bread at every meal as any other Moroccan family. For breakfast, Moroccans love to eat their Khobz topped with honey and Moroccan soft cheese or dipped in virgin olive oil. For lunch and dinner, this bread is the best accompaniment for tagines and hearty soups. Skillet Method: Place a cast iron skillet over high heat and cook each pita for 1 to 1 ½ minutes per side. They will puff up like balloons. You only need basic pantry ingredients to make khobez. In this recipe, I added Za'atar spice blend right into the dough. That is not traditional, but it adds a lot of flavor and nutty texture. Every culture along the Silk Road has its own unique version of bread. We have Indian Naan Bread, Turkish Sesame Bread, and Khachapuri Georgian Cheese Bread — just to name a few.
Bake the bread until it gets a golden-brown color. At the above-mentioned temperature, this should take around 20 minutes. Khubz, alternatively transliterated as khoubz, khobez, khubez, or khubooz, [ clarification needed] is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Moroccan bread usually replaces forks and spoons. The firm crust of the bread is used to scoop up salads, tagines or any other dishes, while the soft interior is perfect for absorbing sauces. Khobz can also be used for sandwiches. It's so versatile! Nowadays all the bakeries in Morocco can offer you freshly baked loaves every morning, but many people still make the bread at home. I love when traditions stay strong despite the world changing rapidly. Flatten Dough Balls. On a floured surface, flatten each ball into a disc. Dust with flour before transferring to a floured towel or silicone mat. Repeat with the rest of the dough. Allow the discs to rise and rest for about 20 minutes at room temperature.
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In Moroccan culture, khobz bread is also a substitute for spoons and forks. The crust is used for scooping dips, tagines, or Moroccan salads, while the soft portion of the bread is perfect for absorbing liquid sauces. This is why khobz is also great for sandwiches and its versatility is one of my favorite things about it.
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