Homemade Moroccan Khobz: Easy Traditional Round Bread Recipe
Khobz is the soft, round bread that sits on every Moroccan table. Fluffy inside, lightly crusty outside and dusted with semolina, it is made for scooping up tagines, dipping in olive oil or wrapping around grilled meats.
This Moroccan khobz recipe requires only a few ingredients and no special equipment. You can bake it in the oven or even on the stovetop.
In this guide: The Role of Bread in Moroccan Meals · Ingredients · Kneading and First Rise · Shaping and Second Rise · Baking (Oven vs. Stovetop) · How to Store Khobz · Variations (Khobz Dar, Whole Wheat) · FAQ
The Role of Bread in Moroccan Meals
In Morocco, bread isn't a side dish but an essential utensil. Meals are shared from a common dish, and diners use pieces of khobz to pick up food. Wasting bread is considered disrespectful, and leftover khobz is turned into breadcrumbs or soaked in soup. Many neighborhoods bring their dough to the local communal oven (ferran) to be baked.
Ingredients
- 300 g (2 1/2 cups) bread flour or all-purpose flour
- 200 g (1 1/4 cups) fine semolina flour, plus extra for dusting
- 1 packet (7 g) instant dry yeast
- 1 tbsp sugar
- 1 1/2 tsp salt
- 1 tbsp olive oil
- About 350 ml (1 1/2 cups) lukewarm water
- 1 tbsp sesame or anise seeds (optional)
Kneading and First Rise
Combine flours, yeast, sugar and salt in a large bowl. Add the oil and slowly pour in the water while mixing, until a soft, slightly sticky dough forms. Knead for 10-12 minutes by hand (or 6-8 minutes in a mixer) until smooth and elastic. Transfer to an oiled bowl, cover and let rise for 1 to 1.5 hours, until doubled.
Shaping and Second Rise
Divide the dough into 2 large or 4 small portions. Shape each into a tight ball by tucking the edges underneath. Flatten gently into 2 cm thick rounds on a tray dusted with semolina. Cover with a towel and let them rise for 30-45 minutes. Prick the tops with a fork to prevent large bubbles, and brush with water. Sprinkle with sesame seeds if you like.
Baking (Oven vs. Stovetop)
Oven: Preheat to 220°C (430°F) with a baking stone or sheet inside. Bake for 18-22 minutes until golden and hollow-sounding when tapped. For a better crust, place a tray of water at the bottom of the oven.
Stovetop: Heat a heavy skillet or cast iron pan on medium-low. Cook the rounds for 8-10 minutes per side, covered, until puffed and browned. The crust will be softer, closer to street-style bread.
How to Store Khobz
Keep in a cloth bag or wrapped in a kitchen towel at room temperature for 2 days. For longer storage, freeze whole or sliced for up to 2 months. Reheat in a warm oven for 5-7 minutes to refresh the crust.
Variations (Khobz Dar, Whole Wheat)
Khobz dar (homemade) is made with all-purpose flour and a little less semolina for a softer crumb. Whole wheat khobz replaces half of the flour with whole wheat. Add 2 tablespoons more water since whole wheat absorbs more. You can also knead in anise, nigella seeds or thyme for extra aroma.
Frequently Asked Questions
Can I use only all-purpose flour?
Yes, but semolina gives the typical texture and slightly sweet flavor.
Why is my khobz dense?
The dough may be under-risen, or the yeast was old. Make sure the dough doubles in size.
Can I make it without an oven?
Yes, use a heavy covered skillet on the stove.
Can I use fresh yeast?
Yes. Use 20 g fresh yeast and dissolve it in the warm water first.
What do I serve with khobz?
Tagines, soups, olive oil and olives, cheese, jam or grilled meats.
Did you try this recipe? Share your results in the comments below!
