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Khobz (Arabic: خبز, bread) or khobz el-dâr (Arabic: خبز الدار, also "khobz eddar", bread of the house), or matloua (Arabic: مطلوع) is a type of Maghrebi leavened bread made in a round and somewhat flat loaf.^[1] It is often homemade, and typically prepared with white flour mixed with whole wheat or semolina flour. It is sometimes flavored with anise seeds. An oven-cooked version, also known as , known as khobz el koucha (Arabic: خبز الكوشة) or matloua el koucha (Arabic: مطلوع الكوشة), is about an inch thick, and was traditionally prepared at home and then taken to a communal oven to be baked; some bakeries still offer this service.^[1] A thinner version, Khobz al-tajin, is cooked in an earthenware pan.

References

^ ^a ^b Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 9780544186316 – via Google Books.

[Marks_2010-1] Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 9780544186316 – via Google Books.

[1]

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 {{Short description|Type of leavened bread made in the Maghreb}}
 {{About|the Moroccan bread loaf|the Levantine pocket flatbread khubz arabi|pita}}
-'''Khobz''' (bread) or '''Khobz el-dâr''' (bread of the house) is a type of Maghrebi [[Leavening agent|leavened]] bread made in a round and somewhat flat loaf.<ref name="Marks 2010">{{cite book|first1=Gil|last1=Marks|authorlink=Gil Marks|title=Encyclopedia of Jewish Food|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT942|publisher=HMH|date=17 November 2010|isbn=9780544186316|via=Google Books}}</ref> It is often homemade, and typically prepared with white flour mixed with whole wheat or [[semolina]] flour. It is sometimes flavored with [[anise]] seeds. A thinner version, '''Khobz al-tajin''', is cooked in an earthenware pan. An oven-cooked version, about an inch thick, was traditionally prepared at home and then taken to a communal oven to be baked; some bakeries still offer this service.<ref name="Marks 2010" />
+'''Khobz''' ({{lang-ar|خبز}}, bread) or '''khobz el-dâr''' ({{lang-ar|خبز الدار}}, also "khobz eddar", bread of the house), or '''matloua''' ({{lang-ar|مطلوع}}) is a type of Maghrebi [[Leavening agent|leavened]] bread made in a round and somewhat flat loaf.<ref name="Marks 2010">{{cite book|first1=Gil|last1=Marks|authorlink=Gil Marks|title=Encyclopedia of Jewish Food|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT942|publisher=HMH|date=17 November 2010|isbn=9780544186316|via=Google Books}}</ref> It is often homemade, and typically prepared with white flour mixed with whole wheat or [[semolina]] flour. It is sometimes flavored with [[anise]] seeds. An oven-cooked version, also known as , known as '''khobz el koucha''' ({{lang-ar|خبز الكوشة}}) or '''matloua el koucha''' ({{lang-ar|مطلوع الكوشة}}), is about an inch thick, and was traditionally prepared at home and then taken to a communal oven to be baked; some bakeries still offer this service.<ref name="Marks 2010" /> A thinner version, '''Khobz al-tajin''', is cooked in an earthenware pan.
 ==See also==