Moroccan bread (Aghroum or Khobz) / Pain marocain

-Recette proposée par Mamatkamal
-Blog/Site du partenaire: Cliquez ici pour visiter Blog de Mamatkamal
-Nombre de personnes: 8 personnes
-Temps de préparation et cuisson : 2 h 00 min
-Difficulté : Facile
-Prix : Raisonable





Hello everyone
Bonjour tout le monde





In Morocco, a meal cannot be served without a fresh and nice bread. We call it "Aghroum" in moroccan amazigh and "Khobz" in moroccan arabic and it is one of the most basic food in Morocco. I grew up in a house where my mom baked bread every single day except Friday,Couscous day, as she used to call it. My mom taught me how to bake nice bread though she knew nothing about the science and mystery behind it.

Though my mother had an oven where she could bake her bread at home, she had always prefered to send her bread to "Faran or F'ran". "F'ran" is a local and traditional community oven, built for communal use and are located in every district, village, city or neighborhood. In "F'ran" dozens of loafs are baked at once. So many breads would be baked at the same time.

When I was young I was so fascinated how "Mol L'fran" which means "F'ran's Owner" could remember everyone's bread. You bring your bread to bake in "F'ran" between 9:00 and 10:00 AM and it should be ready by 12 o'clock for Lunch. My mom explained to me that "Mol L'f'ran" has to mark each loaf with a rubber stamp so he could remember whom each loaf belongs to. I still remember bringing my mother's bread to "Mol L'fran", carrying on top of my head called in Moroccan "Wassla" which is a wooden pan. Lovely souvenirs! Actually, these "F'rans" still exists in Morocco and are widely appreciated by Moroccans.

Here is one of my mother's bread recipe, she always put some black seeds or anise seeds in her bread and in feasts or special days, she would bake a very special bread with sesam seeds. I already posted it in my blog and here is the recipe: >Here the recipe








Ingredients:


-400g whole wheat flour / 500g de farine de blé entier

-200 gr all purpose flour / 200 gr farine tout usage

-2 teaspoons dried yeast / 2 c à thé de levure de boulangerie séchée

-Some salt to taste / Un peu de sel, au goût

-30 ml olive oil / 30 ml d'huile d'olive

-1 tablespoons caster sugar / 1 c à soupe de sucre semoule

-2 tablespoons ground sesame seeds / 2 c à soupe de graines de sésames moulus



Method / Préparation:

1-Put dried yeast, sugar, and about 4 tablespoons warm water in a bowl, mix well, cover and leave until bubbles appear on the surface (about 30 minutes). / Diluer la levure, sucre, environ 4 c à soupe de l'eau tiède . Bien mélanger et laisser reposer environ 30 minutes. Normalement, il doit y avoir des bulbes qui se forment à la surface du mélange de la levure.

2-Put flour in a large bowl or 9assriya (quassria), make a well in the centre and add, salt, the yeast mixture, ground sesame seeds and oil, then mix well with your hands, adding gradually warm water. Mix well to a soft dough. Turn it out onto a floured surface or keep it in 9assriya and knead with hands for about 15 minutes or until smooth and elastic. The dough should be soft but not sticky. If it turns out too sticky to work with, just add some flour and keep kneading. If the dough feels a bit stiff, work in additional water, small quantity at a time and keep kneading. / Dans un grand bol, mettre la farine, faire une fontaine et ajouter sel, mélange de levure, graines de sésames moulus et l'huile, bien mélanger avec les mains. Ajouter graduellement de l'eau tiède et former une pâte . Bien pétrir sur un plan de travail ou dans 9assriya pendant environ 15 minutes jusqu'à que la pâte soit souple et lisse mais pas collante. Si elle est collante, ajouter un peu de farine et continuer à pétrir mais si ell est dure, ajouter un peu de l'eau et pétrir de nouveau quelques minutes.

3-Divide the dough into 2 or 3 equal balls, depending on how big you want the loaf. Cover and leave them to rest for about 15 minutes. / Diviser la pâte en 2 ou 3 boules égales de la taille de votre choix. Couvrir et laisser reposer environ 15 minutes.

4- Sprinkle the working surface with flour and flatten each ball. Roll out each ball into a thin circle about 0.3 cm. Transfer the bread to a slightly greased baking sheet. Cover with a clean, dry cloth and let it rise for 45 minutes to 1 hour. / Fariner un plan de travail avec un peu de farine et étaler progressivement les boules en cercles sur une épaisseur de 0.3 cm environ. Transférer-les sur la plaque allant au four légerement huilée. Couvrir avec un autre torchon propre et sec. Laisser reposer entre 45 minutes à 1 heure.

9-Enjoy / Bssa7a w ra7a

llah ihtik sahha ifoulki aghroumad a khadija bssahtkoumm

yumyyyyyyyy rien de plus bon que le pain fait maison,avec notre recette traditionnel .
aray liya dik lekhbiza nakoulha m3a zit arguan wella zwita beldiya o kass datay mchebcheb.
allah ya3tik sahha hbiba dyali.

tbarkallah 3lik un vrai pain marocainnnn. Merçi pour le partage

tbarkellah 3lik khadija khobz dayzo laklam,tbarkellah 3lik hbiba,bssahtik o rahtik azine

ya3tik saha mamatkamal, j'adore le pain complet, il n'y a pas mieux que le pain fait maison.

c'est mon pain prèfere yatik saha cest bon pour la santè