Moroccan bread: Can someone please tell me the different names for bread commonly made or bought in Morocco.?

Question

I'm mostly talking about the kind used for scooping the food with. I'd really like to try to make it cuz I miss it so much and won't be able to find a recipe if I don't know the name of it. When I had my first piece of bread like this in Morocco it was so delicious that I didn't even care about eating the meal that was prepared with it. My husband and his cousins kept laughing cuz I thought it was so good. I miss eating it for breaking with the laughing cow cheese. Also if you live in America could you tell me if there is a bread similar to it that can be purchased. Speaking of the laughing cow cheese, I never could find a flavor on the package. Our local stores just started selling it a couple of months ago and it only comes in Swiss flavor. I like Swiss cheese okay, but I'm really looking for the flavor sold in Morocco and I hate to buy it and then not like it. Thanks for your help.

Answer 1

A star for you so any of my contacts see that cause I am sorry that I don't know any of them.

Answer 2

The main bread they eat it "khubz" email me i will give you my mums recipe!

EDIT:   Moroccan Bread

2 1/4 teaspoons active dry yeast

2 1/2 cups flour

1 teaspoon salt

All-purpose flour, for kneading and shaping

In a small bowl or cup, dissolve the yeast in  1/4 cup of warm water mix until creamy.

In a bowl, combine the flour and salt and, Make a hole in the middle.

Add the yeast to the hole. Gradually add 1 cup of warm water, mixing in the flour as you go. Knead to make a rough ball of dough.

Remove the dough to a lightly floured work surface. Knead for 3 minutes, then invert the bowl over the dough and let it rest for 15 minutes.

Knead the dough for another 2 to 3 minutes, or until the dough is smooth and elastic. Shape the dough into a ball, cover with a damp kitchen towel and let it rest for 15 minutes.

Flatten the dough by hand into a circle about  3/4-inch thick. Transfer to a baking sheet lined with parchment paper or silicone pastry mat. Cover with a damp kitchen towel and let rise in a warm, draft-free place for about 1 hour, or until the dough has about doubled in volume.

About 20 minutes before baking, preheat the oven to 400 degrees.

Bake for 35 to 40 minutes, or until golden all over. Transfer to a wire rack to cool.

Makes aout 12 servings!