Khobz

خبز

“The backbone of every Moroccan meal — round, golden, essential.”

Prep 20 min + 1h rise · Cook 25 min · Serves 2 loaves · Difficulty Easy · Origin: Throughout Morocco

Khobz is Moroccan bread — a round, slightly domed flatbread with a soft interior and a thin, golden crust, dusted with semolina. Eaten at every single meal, with every tagine, dipping sauce, and soup. Historically, families would prepare their dough at home and take it to the neighbourhood oven (ferran) to be baked — the baker would mark each family's loaf with a unique stamp. Many families still do this today, especially in the old medinas.

Ingredients · Serves 2 loaves

• plain flour500 g
• fine semolina100 g
• salt1 tsp
• sugar1 tsp
• instant yeast7 g
• olive oil2 tbsp
• warm water300 ml
• for topping (optional)sesame seeds

The Recipe

1. 1.Combine flour, semolina, salt, sugar and yeast. Add olive oil and warm water gradually.
2. 2.Knead for 10 minutes until the dough is smooth and elastic — it should spring back when poked.
3. 3.Divide into two equal pieces. Shape each into a round disc about 2 cm thick. Place on a semolina-dusted surface.
4. 4.Cover with a cloth and leave to rise for 45–60 minutes until slightly puffed.
5. 5.Prick the top several times with a fork. Brush lightly with water and sprinkle with sesame seeds.
6. 6.Bake at 220°C for 20–25 minutes until golden on top and hollow-sounding when tapped underneath.

Chef's Tips

• The double flour-semolina combination gives khobz its characteristic slightly grainy crust.
• Bake on a preheated baking stone or cast-iron pan for the best crust.