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Moroccan round bread
This recipe is very close to the flavor I had in the village I lived in, except I like a pinch more salt. 450° on hot cast iron or stone will give a good bottom crust, 10-12min. https://marocmama.com/khobz-moroccan-bread/ Comments
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Assume it’s similar to naan? Maybe a bit thicker?"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
It is quite a bit thicker than nann @JohnInCarolina it is made with yeast so it has some poof and a good bit of crumb. I would almost describe it as a round crusty baguette.
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