Stuffed Moroccan Flatbread (Khobza Medfouna)
خبزة مدفونة Khobza MedfounaSay it: KHOB-zah med-FOO-nah
Khobza medfouna, literally 'buried bread', is Morocco's answer to a calzone: a large round flatbread with a savory filling sealed between two layers of dough. It comes from the Souss and the pre-Saharan south, around Rissani and the Draa valley, where it is baked for family gatherings, weddings and Ramadan evenings. The crust bakes crisp and golden while the inside stays soft and juicy, scented with cumin, paprika, parsley and coriander, with olive oil running through the meat. Cut into wedges, it is eaten warm, by hand.
Stuffed Moroccan Flatbread (Khobza Medfouna)
خبزة مدفونة, Khobza Medfouna
Pronounced KHOB-zah med-FOO-nah
- Serves
- 4
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
To finish
Method
Stir the flour, semolina, yeast and salt together in a large bowl. Add the olive oil and warm water and mix to a soft, slightly sticky dough, adding a splash more water if it feels dry.
Knead on a lightly floured surface for 8–10 minutes, until the dough is smooth, elastic and springs back when pressed with a finger. Cover and leave in a warm spot for 1–1 1/2 hours, until doubled in size.
Meanwhile make the filling. Warm the olive oil in a wide pan over medium heat and cook the onions for 8–10 minutes, until soft and translucent but not browned. Add the garlic, cumin, paprika, ginger, cinnamon and cayenne and stir for 30 seconds, until fragrant.
Add the meat, breaking it up with a spoon, and cook for 6–8 minutes, until no longer pink and the liquid has evaporated. Stir in the parsley, cilantro, preserved lemon, salt and pepper, then take off the heat and spread on a plate to cool completely, draining off any collected juices.
Heat the oven to 425°F (220°C) with a baking stone or an inverted heavy baking sheet inside. Punch down the dough and divide it into two pieces, one about twice the size of the other.
Roll the larger piece on a lightly floured surface into a round about 12 inches (30 cm) across and 1/4 inch (6 mm) thick. Lift it onto a sheet of parchment, spread the cooled filling over it and leave a 1 inch (2.5 cm) border bare. Brush the border with water.
Roll the second piece into an 11 inch (28 cm) round and lay it over the filling. Press the edges together firmly, then roll and twist the border inward so the filling is completely sealed in. Prick the top all over with a fork, brush with olive oil and leave to rest for 20 minutes.
Slide the medfouna, on its parchment, onto the hot stone and bake for 25–30 minutes, until deep golden and the edges are crisp and sound hollow when tapped. Brush with a little more olive oil and rest for 10 minutes before cutting into wedges.
Regional variant: Chicken Medfouna (Medfouna b'Djaj)
Poach 1 lb (450 g) boneless chicken with a chopped onion, a cinnamon stick and a pinch of ginger in lightly salted water until tender, then shred it. Mix the shredded meat with the softened onion, the parsley and cilantro, 1/3 cup (45 g) toasted chopped almonds and a pinch of cinnamon instead of the spiced raw meat, moistening with a few spoonfuls of the poaching liquid. Cool completely, then fill, seal and bake the dough exactly as above.
Cook's notes
- Cool the filling completely and drain it well — a wet filling steams the dough and can burst the seal.
- No baking stone? Bake on an upside-down heavy baking sheet, or cook the bread in a dry heavy skillet over medium-low heat for 10–12 minutes per side, then finish it for 5 minutes in a hot oven.
- The bread is at its best warm; reheat it wrapped in foil in a 350°F (175°C) oven for 10 minutes to bring the crust back.
Serve with
Strong mint tea, or a tomato and cucumber salad and a glass of buttermilk (lben).
Make ahead and storage
The filling can be cooked up to 2 days ahead and refrigerated. The baked bread keeps 2 days wrapped at room temperature and freezes well for up to 1 month.
