Khobz Sahraoui

Name: Khobz Sahraoui
Prep time: 90 min
Cook time: 35 min
Total time: 2 h 5 min
Yield: 14
Cuisine: Mauritania
Ingredients: Plain flour — 4 cups (500 g / 1 lb 2 oz); Warm water — 1.5 cups (360 ml / 12 fl oz); Active dry yeast — 2 tsp; Salt — 2 tsp; Oil — 2 tbsp

The Quirky Foodster Team

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90 min

Prep

35 min

Cook

Servings

Ingredients

Plain flour — 4 cups (500 g / 1 lb 2 oz)
Warm water — 1.5 cups (360 ml / 12 fl oz)
Active dry yeast — 2 tsp
Salt — 2 tsp
Oil — 2 tbsp

Method

Dissolve the yeast in the warm water and let sit for 10 minutes until foamy.
Combine the flour and salt in a large bowl, then add the yeast mixture and oil.
Mix and knead for 10 minutes until smooth and elastic.
Cover and let rise for 1 hour, or until doubled in size.
Shape into a thick, round loaf.
For a traditional-style adaptation at home, cook the loaf in a covered heavy skillet over low heat, turning occasionally, for 30–35 minutes until deeply browned and cooked through, or bake at 200°C (400°F) for 30 minutes.
Let cool slightly before slicing.

Introduction: A rustic, thick flatbread traditionally baked directly in hot sand and ash, a technique developed for life in the open desert.

Cultural Background: Mauritania’s nomadic Saharan communities developed this sand-baking method out of necessity, using the desert’s own heat to bake bread without an oven, and the resulting thick, smoky-crusted loaf remains a point of cultural pride today, though most households now use a conventional oven or stovetop.

Tips: Cooking low and slow, whether in a covered skillet or oven, helps replicate the thick, evenly cooked crumb of the traditional sand-baked loaf. Turn the loaf occasionally if using a skillet, to ensure even cooking on all sides.

Variations: Add a spoonful of semolina to the dough for extra texture. Serve warm with butter and dates.

Storage: Store at room temperature wrapped in a cloth for up to 1 day; freeze for longer storage.

Reheating: Warm in an oven at 180°C (350°F) for 8–10 minutes to refresh.

Nutrition: Per serving (approx., 1 slice): 180 kcal, 5 g protein, 3 g fat, 33 g carbohydrate.

FAQs:

Q: Is this bread really baked in sand?

A: Traditionally yes, among nomadic communities, though most

Q: Why is the crust so thick?

A: The traditional sand-baking method produces a thick, protective crust;