Moroccan Bread - Khobz Smida
Moroccan Semolina bread, or Khobz Smida, is a traditional bread in Morocco. This is the only bread recipe you will ever need! It's so soft and fluffy you want to pair it with everything!
Equipment
- Stand mixer with a dough hook attachment
Ingredients
- 1 - 1/2 cup double zero flour (or bread flour)
- 1 - 1/2 cup semolina flour (or fine semolina)
- 1 Tbsp granulated sugar
- 1 tsp salt
- 1 tsp active dry yeast
- 3 Tbsp olive oil (canola or vegetable oil may be substituted)
- 1 cup lukewarm water (you may need a bit more)
- a handful of fine or coarse semolina for sprinkling
Instructions
- Combine the yeast with sugar and 2 Tbsp lukewarm water (around 107 degrees F, or 42 C) in a small bowl. Mix with a spatula, cover with a film, and rest for 5-10 minutes.
- In the bowl of a stand mixer, whisk flours and salt, and olive oil and mix by hand.
- Add the yeast mixture to the flours and mix by hand. Gradually add lukewarm water and knead for 7-10 minutes using a dough hook until it's soft and homogenous. Alternatively, you may use your hands to knead the dough.
- Rub your hands with oil, shape the dough into a big round, and cover it with plastic wrap. Let your dough rise in a warm area for 30-60 minutes.
- Rub your hands with some oil and cut the dough into 6-8 small rounds. Put dough rounds on a parchment-lined baking sheet and rub them with lukewarm water. Then, sprinkle some semolina over the top, flatten, and adjust the thickness to your taste. Use a fork to poke your rounds or a sharp knife to make traditional designs. Cover and let your loaves rest for 30-60 minutes.
- Preheat oven to 400 F. Bake bread on the bottom rack for 3 minutes. Then, increase oven temperature to 425 F and cook on the middle rack for 10-12 minutes or light-medium brown.