See Also: Breads · Cooking Club
Moroccan Kisra or Khboz (bread)
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve with dipping sauces, as well as use as a "spoon" for eating tagine and couscous.
2 3/4 cups unbleached all purpose flour
1 teaspoon active dry yeast
1 teaspoon sea salt
1 teaspoon raw sugar
3/4 cup warm water (110 - 115 degrees)
1 tablespoon extra virgin olive oil
1 tablespoon honey
1/2 teaspoon cumin
1 teaspoon paprika (sweet, smoked,or hot)
1/4 teaspoon chili powder or chili pepper
1 tablespoon oil for the baking sheet
1 - 2 tablespoons cornmeal for the baking sheet
In bowl combine flour, yeast, salt and sugar and whisk well to mix totally. Combine water and olive oil and add to flour mixture, stirring to blend. Remove to work surface and hand knead the mixture about 5-8 minutes, coating your hands with flour and sprinkling the work surface as needed. Knead until it forms a smooth, not sticky ball of dough. Cover and let rest about 10 minutes. In meantime, combine the honey, cumin, paprika and chili powder. Preheat oven to 400 degrees. Brush the oil over a baking sheet and then sprinkle the cornmeal over the oil. On a lightly floured work surface, roll the dough into a circle about 15 inches in diameter and place on the baking sheet. Randomly spread the top with the honey mixture, it won't cover it completely just make "spotches". Bake 15 - 20 minutes, or until lightly browned. Cut or tear and serve warm, or at room temperature if made ahead.
Recipe created 2014-10-07.
