Aghroum – Moroccan bread
Bread is the corner stone of Maghreb cuisine. Every street in Marrakesh seems to have a cart full of bread known as khobz, a round loaf that is served at most meals.
The bread has a coarse interior and it’s perfect for the traditional Moroccan method of eating by hand using pieces of bread to scoop up food. It is sometimes described as a flatbread, but the round, flattish loaves are usually thicker than a typical flatbread.
Although available in every neighbourhood, many families prefer to make their own khobz dyal dar (bread of the house) either baking it in a home oven or in a public street oven known as a ferrane. Any child will tell you their yemma (mother) makes the best bread. The loaves are sometimes referred to as ‘force’ in reference to the French word for strong white flour. Bread flour is higher in gluten and yields better results. The addition of fine semolina lends strength to the dough and gives a good crust.
I had the pleasure of visiting a home in Ourika constructed with adobe, rammed earth and wood. The lady of the house served mint tea, local honey, homemade bread she calls aghroum (means to break) and butter made from milk from the cow in the cellar. She has a lot of children, makes all her own produce, cooks, cleans and somehow finds the time to weave rugs!
Always prick the bread 5 times I'm told before baking - I think it's a traditional marking to distinguish her bread from another when the communal oven is used. #realbreadweek
Aghroum – Moroccan bread
Bread is the corner stone of Maghreb cuisine. Every street in Marrakesh seems to have a cart full of bread known as khobz, a round loaf that is served at most meals.
The bread has a coarse interior and it’s perfect for the traditional Moroccan method of eating by hand using pieces of bread to scoop up food. It is sometimes described as a flatbread, but the round, flattish loaves are usually thicker than a typical flatbread.
Although available in every neighbourhood, many families prefer to make their own khobz dyal dar (bread of the house) either baking it in a home oven or in a public street oven known as a ferrane. Any child will tell you their yemma (mother) makes the best bread. The loaves are sometimes referred to as ‘force’ in reference to the French word for strong white flour. Bread flour is higher in gluten and yields better results. The addition of fine semolina lends strength to the dough and gives a good crust.
I had the pleasure of visiting a home in Ourika constructed with adobe, rammed earth and wood. The lady of the house served mint tea, local honey, homemade bread she calls aghroum (means to break) and butter made from milk from the cow in the cellar. She has a lot of children, makes all her own produce, cooks, cleans and somehow finds the time to weave rugs!
Always prick the bread 5 times I'm told before baking - I think it's a traditional marking to distinguish her bread from another when the communal oven is used. #realbreadweek
Cooking Instructions
- 1
Line 2 large baking sheets with parchment paper and lightly dust with semolina. Set aside. Mix a small amount of the warm water with the dried yeast and set aside to bloom. In a large bowl combine the flour with the salt and semolina.
- 2
Once the yeast has been activated, make a well in the centre of the flour mixture and add along with some of the warm water. Incorporate the yeast and water with one’s hands and gradually add the warm water to make a dough. Knead the dough for 10 minutes until the dough is soft and pliable but not sticky. If it is sticky, add a little more flour and if it is dry add a little more water.
- 3
Divide the dough into 2 (around 450 g each) and roll each into a ball. Place on one of the baking trays, cover with a tea towel and leave to rest for 15 minutes.
After resting, pat the moulds flat with one’s hands into 22 cm (9”) rounds and place one on each baking sheet. Cover with a tea towel and leave to rest for around an hour until the dough has risen and springs back when lightly pressed.
- 4
Preheat the oven to 225 degrees C – I used the bread setting. When the oven is hot, lightly poke the top with the tip of a sharp knife in several places.
Bake in the centre of the oven for around 12 – 15 minutes until golden brown. The loaves should sound hollow when tapped. Transfer the khobz to a towel-lined basket and leave to cool slightly before serving.
- 5
Berber home
- 6
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