Khobz el dar is pain maison, as the name suggests every home prepares its own version. The most basic form is unleavened and cooked in a skillet. Other versions are leavened and are cooked in a skillet, home oven or communal oven.
4 cups of whole wheat flour. I used King Arthur Whole Wheat flour for this preparation. About 2 cups water, a tablespoon of salt and a tablespoon of extra virgin olive oil. The dough should have a wetter, stickier feel than the one for flat khobz.
Knead the dough until you feel like you cannot go on any further at least 30 minutes. You can see how sticky it is.
Rub your hands with a little olive oil, form into a ball and press gently into a disk about 2 1/2" thick, cover with plastic or a damp kitchen towel and let rest at room temperature for at leas 1 1/2 hours before cooking.
The dough will be very soft and has to shaped with oiled hands while slipping into the skillet.
I cooked my preparation in a skillet on the stove over very low heat for about 25-30 minutes on each side.
I think I'll wait a week or so before tackling leavened breads.
This is what the inside looks like when cooked. The bread is dense and thick, but very moist when freshly made and has the pure flavor of wheat and nothing else.
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