Moroccan Khobz

In a small bowl, mix the dry yeast with 60 ml warm water and set aside in a warm spot for 10 minutes, until it starts to foam.

In a large bowl, combine the wheat bread flour, fine semolina, coarse semolina and salt. Make a well in the center, pour in the yeast mixture and the remaining 300 ml warm water. Stir first with a spoon, then knead into a soft dough: 5 minutes on medium speed in a mixer, or 10 minutes by hand, until smooth and elastic.

Cover the bowl with a clean damp towel and leave the dough in a warm place for 1 hour, until it roughly doubles in size.

Turn the dough out onto a lightly floured surface, roll it into a long log and divide into 6 equal pieces. Shape each piece into a round loaf about 15 cm in diameter and place on two baking sheets lined with parchment paper.

Cover the loaves with a damp towel and let them rest for another 1 hour in a warm place, until they nearly double in size.

Preheat the oven to 210°C. Just before baking, prick the surface of each loaf with a fork in several places.

Bake for 30 minutes, swapping the trays halfway through, until the bread turns golden and the crust sounds hollow when tapped. Transfer the khobz to a wire rack to cool.