Khobz

Khobz (bread) or Khobz el-dâr (bread of the house) is a type of leavened bread made in a round and somewhat flat loaf, known especially in Morocco.[1] It is often homemade, and typically prepared with white flour mixed with whole wheat or semolina flour. It is sometimes flavored with anise seeds. A thinner version, Khobz al-tajin, is cooked in an earthenware pan. An oven-cooked version, about an inch thick, was traditionally prepared at home and then taken to a communal oven to be baked; some bakeries still offer this service.[1]

This article is about the Moroccan bread loaf. For the Levantine pocket flatbread khubz arabi, see pita.

See also

References
  1. Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 9780544186316 – via Google Books.


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