Since bread is a very important aspect of a dinner in Morocco , not only to be eaten also to be using the bread instead of a knife and fork . Therefore it is particularly important to have a little crispier surface , in order to take up the tagine or couscous with the bread.

Moroccon Khobz
4 cups white flour
2 teaspoons salt
2 teaspoons Sugar
1 tablespoon yeast
2 tablespoons vegetable oil
1 tablespoon of flax seed
1 1/4 cup warm water
Additional flour for kneading
A little semolina for sprinkling on top of the bread.
Working together all ingredients except the last two into a smooth dough . Let rise covered for about 30 minutes . Take the dough out onto floured surface and work it again. Add any more flour. Divide the dough into two pieces and shape them into two large round balls and place them on a baking tray . Sprinkle a little semolina and cover the buns again . Let rise for about 40 minutes. When they finished fermenting it with the index finger makes five holes in each bun . The oven should be at 200c and bake for about 25 minutes .