Ingredients
Method
- In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the surface and let it sit for 5-10 minutes until foamy. If it doesn't foam, your yeast is dead and you'll need to start over.
- In a large mixing bowl, whisk together the bread flour, semolina flour, and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Using a wooden spoon or your hands, mix everything together until a shaggy dough forms. Turn the dough onto a lightly floured surface.
- Knead the dough for 8-10 minutes until it becomes smooth and elastic. The dough should be slightly tacky but not sticky. Add a little more flour if needed, but don't overdo it.
- Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with a damp towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it in half. Shape each portion into a smooth ball, then flatten into discs about 8 inches across and ½ inch thick.
- Place the shaped loaves on parchment-lined baking sheets. Cover with towels and let rise for another 30-45 minutes until puffy.
- Meanwhile, preheat your oven to 450°F. Place a shallow pan of water on the bottom rack to create steam.
- Just before baking, brush the tops lightly with water and sprinkle with sesame seeds and nigella seeds if using. Using a sharp knife, make shallow decorative slashes in a crosshatch pattern.
- Bake for 20-25 minutes until golden brown and hollow-sounding when tapped on the bottom. The internal temperature should reach 200°F.
- Cool on wire racks for at least 15 minutes before slicing. The bread is best served warm or at room temperature.
Notes
Store leftover khobz wrapped in a clean kitchen towel for up to 3 days. For longer storage, wrap in plastic and freeze for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven for 10 minutes. The steam created by the water pan is crucial for developing the proper crust, so don't skip this step.