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2 hours 20 minutes active, plus cooling
Khobz is a Moroccan yeasted flatbread that isn’t truly flat. It’s a low, small, pleasantly dense round loaf present at almost every meal and, being the daily bread, is typically quite plain in flavor. But the bread that home cook Houda Mehdi showed us how to make in her kitchen in Fes, Morocco, was fantastically flavored with sesame, flax and fennel seeds, as well as semolina and wheat bran. Hers was the most delicious khobz we tasted during our time in Fes. We adapted her recipe, adding a small measure of olive oil for a slightly more tender crumb and to lend a little richness, and we baked our breads in a 475°F oven. Leftovers will keep in an airtight container for up to two days; to reheat, wrap the bread in foil and warm in a 400°F oven for about 10 minutes.
grams (4¾ cups) all-purpose flour, divided, plus more as needed and for dusting
grams (1 cup plus 3 tablespoons) semolina flour
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