Been doing some baking in the past few days… Dabbling in the dark arts, if you will. These are Moroccan “khobz” inspired flat breads I made yesterday. Key word being “inspired”, so don’t go crucifying me for deviations from tradition. This is a work in progress, but here’s the first formulation:
4c Unbleached bread flour
2t Raw sugar
2t Sea salt
2T Dry Active Yeast
2T Extra Virgin Olive Oil
1.25c Warm Whole Milk (105-115 degrees F)
In mixer bowl, combine 1c of flour, sugar, olive oil, yeast, and warm milk; allow to sit until foam forms along the top. Using dough hook, turn mixer on low and slowly add in the remaining 3c of flour. Once the flour is incorporated add the sea salt. Mix for about 8-10 minutes, until a loose, well developed dough forms. Cut dough into 2 equal portions and shape into balls. Place in a prepared container, and allow the dough to retard, covered, in the cooler for about 48 hours.
Heat your oven to 425 degrees F
Remove dough from cooler, punch down each ball and stretch into a circle, roughly half an inch thick. I then brushed the top with extra virgin olive oil, sprinkled with fleur de sel, and scored the top. The top is traditionally scored as an “x”; and the oil+salt on top is also a matter of taste. You can sprinkle whatever you want, or leave it plain. Put the dough onto a baking sheet and bake until the bread has a hollow sound when tapped on the bottom.
As I said, this is a work in progress. I will be making this again this week with a few tweaks to the recipe; I’ll post more pictures; along with more detailed instructions to clarify the process.
