An Afternoon of Making Khubz October 7, 2013 By Julian Harris A large brown serving bowl is taken out and set on the kitchen counter in a Moroccan house located the Old Medina of Rabat in the afternoon. A Moroccan woman named Amina is getting ready to prepare khubz, or the word for flatbread in Arabic, for her family. The large brown bowl will be used for mixing as well as the final presentation. Amina begins by putting several cups of flour into the bowl. Amina adds water to the flour, which is essential in the process of making khubz from scratch. Amina blends the flower and water mixture vigorously with both hands, working out the lumps until the consistency is even. Sculpting the dough into round balls, Amina separates the dough into workable mounds. When combined, the mixture forms a large mass of kneaded dough. The balls of dough sit patiently on the counter, waiting for the transformative heat of the oven. Pictured here is the gas stove that will transform the raw rolled balls of dough into khubz. Some households in the Old Medina of Rabat in Morocco do not own an oven and instead use communal ovens to bake khubz. Amina lights her gas stove to begin the cooking phase of making the khubz. As the stove heats a cast iron pan, Amina flattens out each dough ball and rubs in some oil. Amina then folds the flattened dough like a blanket. When the bread is finished, spreading jam or butter or both on top is the finale phase of preparation of the khubz before consumption. Now the dough is ready for cooking! The dough is cooked on both sides until firm and golden brown. Bon Appétit!