Vegan Mofo 2018 Post 25: Khobz

Baked khobz is perfect any time of the day. Best served warm. 

Morocco--primarily mountainous-- is definitely a place that I long to visit alongside the newly discovered Mauritius. Known for pleasant beaches and gorgeous weather, this large country hashweather similar to California. Official languages are Moroccan and Hassaniya Arabic, Berber, and some French. Majestic peaks include the Toubkal (the largest range in Northern Africa) and the High Atlas Mountains. Their arts and literature are celebrated. Louis Lumiere's Le Chevier Marocain has the earliest film created in Morocco from 1897.
Moroccan cuisine is limitless with influences from Moorish to Mediterranean. Mint, saffron, lemons, oranges, olives, couscous, and dates.
Most importantly, they have bread everyday and khobz is often the top bakery choice. It is a hard and crusty with a soft interior. The top is often coated in sesame seeds before baking in the oven. I found this recipe on Kevin Lee Jacob's A Garden for the House blog-- takes an hour and minutes to make and well worth the effort in the end.

Khobz Ingredients and Preparation

1/4 cup warm water
2 1/4 teaspoon yeast
3 cup flour
1 teaspoon salt
1 cup warm water
sesame seeds

Mix warm water and yeast together. Set aside for ten minutes.
Stir flour and salt.
Add warm water and yeast mixture.
Knead for ten to twelve minutes.
Transfer onto parchment paper that is laid out a baking sheet. Cut dough in half and flatten with palm. Cover and rest for ten minutes.
Once the dough has risen, pour and press in the sesame seeds.
Cover again and let dough rest for another hour.
Preheat oven to 425, use a knife to score steam vents on both breads, and bake for 25 minutes.

Fresh baked bread is one of the best kitchen smells.  In fact, this traveled all the way upstairs. 

Breakfast scene: warmed khobz, vegan butter, and cold almond milk.