Moroccan: Khobz (Flatbread)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

Ingredients:

• Dusting of semolina flour (and/or parchment paper)
• 4 cups white flour (high gluten bread flour preferred)
• 2 teaspoon salt
• 2 teaspoon sugar
• 2 tablespoon yeast
• 2 teaspoon olive oil
• 1¼  cups warm water
• oil, semolina or cornmeal - optional (for preparing the pan)

Procedure:

1. Prepare a large baking sheet by lining it with parchment paper (and/or dust with semolina flour); set aside
2. Combine the flour, salt and sugar in a large bowl
3. Make a well in the center and add the yeast
4. Add some warm water to the yeast in the well and lightly stir with your fingers to dissolve the yeast
5. Add the rest of the water and oil to the bowl and stir to combine all ingredients
6. Knead the dough for 5 to 10 minutes until smooth and elastic (add flour or water as needed to ensure the dough is soft and pliable but not sticky)
7. Divide the dough into two smooth mounds and place well apart on the prepared pan; cover with a towel and leave to rest for 10 to 15 minutes
8. After resting, pat the mounds of dough into flat, round loaves about ¼ inch thick
9. Cover again with a towel and leave to rise for about an hour (or longer), until the dough springs back when pressed lightly
10. Lightly score the top of the bread with a sharp knife
11. Preheat oven to 425°F
12. Bake for about 20 minutes or golden brown (the loaves should sound hollow when tapped)
13. Transfer the bread to a rack to cool before serving