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traditional Moroccan khobz

Traditional Moroccan Khobz

This traditional Moroccan khobz is a rustic, round everyday bread with a golden crust and soft, chewy crumb—perfect for scooping tagines, dips, and salads.
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Prep Time 20 minutes
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 4 loaves
Course: Bread
Cuisine: Moroccan
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 4 cups all-purpose flour plus extra for shaping
  • 1 cup fine semolina flour plus extra for dusting
  • 2 tsp salt
  • 2 tsp sugar
  • 2 tsp instant yeast
  • 2 tbsp olive oil
  • 1 1/2 cups water warm (about 110°F / 43°C); add gradually as needed
For Dusting
  • fine semolina flour for dusting tops and baking surface

Equipment

  • Baking stone or inverted baking sheet
  • Large Mixing Bowl
  • Bench scraper (optional)
  • Kitchen scale (optional)

Method
 

  1. In a large bowl, whisk together the all-purpose flour, semolina, salt, sugar, and instant yeast.
  2. Add the olive oil. Pour in the warm water gradually, mixing until a soft dough forms (you may not need every drop, depending on your flour and humidity).
  3. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover, and let rise for about 60 minutes or until doubled in size.
  5. Punch down the dough, divide into 4 equal portions, and shape each portion into a tight ball. Flatten each into a round about 1/2-inch thick. Sprinkle with semolina, cover loosely, and rest for 30 minutes.
  6. Meanwhile, preheat the oven to 450°F (230°C) with a baking stone (or an inverted baking sheet) inside.
  7. Transfer the rounds onto the hot stone/sheet (use a peel or the back of another sheet pan). Bake 15–20 minutes until puffed and deeply golden.
  8. Cool on a rack for at least 10 minutes before slicing or tearing. Serve warm.

Notes

For best texture, keep the dough soft (slightly tacky) and avoid adding too much flour while kneading. Khobz is traditionally baked as a round loaf and used to scoop up tagines and salads. You can also cook it on a hot griddle, flipping once, if you prefer.