Tuesday, October 2, 2007

Recipe from Moroccan Cooking: Khobz (wholemeal flat bread)

Servings: 16.
Time: 60 minutes preparation, 12 minutes cooking.

2 ½ cups wholemeal flour
1 tsp caster sugar
1 tsp salt
7 g dry yeast
1 1/4 cup tepid water
1/2 tsp ground sweet paprika
1/3 cup corn meal
1 tbs oil
1 egg, lightly beaten
2 tbs sesame seeds

Combine 1/2 cup of flour, the sugar, salt yeast and water in a bowl. Stand covered in a warm place until foaming. Sift the remaining flour, the paprika and corn meal into the bowl and add the oil. Knead until smooth. Stand covered in a warm place for 20 minutes.

Divide into 16 parts, roll into balls and flatten into rounds. Place on a greased baking tray and brush with egg, sprinkle with sesame seeds. Stand, covered, until puffy. Bake for 12 minutes.

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