This recipe is for basic moroccan white bread, often referred to as force, the same french word used by many moroccans for strong white flour. It also is called khobz (or kessra or aghroum) and is characterized by a round, flat shape and a slightly coarse texture. Outside morocco, you can use all-purpose flour, but it's preferable to use bread flour or high-gluten flour in the states, as they'll yield the best results. Vary this recipe by substituting other flours for some of the white, or try this moroccan whole-wheat bread recipe. Khobz is used primarily to scoop up tagines and other foods but it also is excellent as sandwich bread. Smaller loaves can be cut in half and then stuffed; larger loaves can be cut into wedges which can then be gently pried open and stuffed.
