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What’s the secret to making fluffy Moroccan bread (khobz)?

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I’ve been trying to bake Moroccan khobz, but it never comes out as fluffy as I’d like. Any tips for achieving the perfect texture?

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Make sure to knead the dough really well to develop the gluten, which helps make the bread fluffy. Let it rise in a warm spot for at least an hour until it doubles in size.

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Use a mix of all-purpose flour and semolina flour to get the right texture. Also, don’t skip the second rise after shaping the dough—it makes the bread lighter and fluffier.

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Adding a little olive oil to the dough helps keep it moist and soft. After baking, cover the bread with a clean towel to trap steam, which will keep the crust soft while the inside remains fluffy.

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