Bread or Hobs from Morocco
The bread or hobs as it is called
by the Berber's is normally produced by the women of the family
in Morocco. From the collecting of the wood to serving the finished
The production of the bread turns the valley into a
hive of activity throughout the daylight hours, from the back
breaking carrying techniques used by the women to carry the
wood for the oven, to the heat of the fire.
This collection of photographs are from the village of Tagura in the High Atlas Mountains of Morocco and show the way that the oven is
The baking of the bread
has a more relaxed pace. As the women and children sit down
together to talk as the outside oven does its job.
The dough for the unleavened bread (no yeast) has been made
from the crops grown in the valley. The dough is placed onto
metal semi circular trays inside the oven which will give it
its shape and help it to cook evenly.
When the oven has been sealed
with twigs and grass the it is "fired up" from the
The fire will burn for about 15 minutes as the supply of
wood is extinguished before being left for 40 minutes to cook
under its own heat.
Then bread or hobs are ready.