Khobz with Amlou: Moroccan Bread with Almond, Argan & Honey Butter

Preheat the oven to 180°C (350°F). Spread the almonds on a baking sheet and toast for 10-12 minutes until fragrant and lightly golden. Let cool completely, then process in a food processor until they form a smooth, buttery paste. This may take 5-8 minutes, scraping down the sides as needed.

In a medium bowl, combine the almond paste with the argan oil, honey, and olive oil. Stir until well blended. The texture should be spreadable but not runny. Transfer to a jar and set aside. (Will keep at room temperature for up to 2 weeks.)

In a large mixing bowl, combine the all-purpose flour, semolina flour, salt, and instant yeast. Add the warm water and olive oil, and mix until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.

Punch down the dough and divide into two equal portions. Shape each into a round, flat loaf about 1.5 cm thick. Place on a baking sheet lined with parchment paper. Cover and let rise for another 45 minutes.

Preheat the oven to 220°C (425°F). If you have a baking stone, place it in the oven to heat. Bake the loaves for 12-15 minutes, until golden brown and the bottom sounds hollow when tapped. Transfer to a wire rack to cool slightly.

Cut the khobz into generous wedges and serve warm with a bowl of amlou for spreading inside the bread. Add a small glass of fresh mint tea for a complete Moroccan breakfast.