• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Haricoco
  • About
  • Recipes
  • Regions
  • More...
  • Nav Social Menu

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Recipes
  • Regions
  • More...
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Regions
    • More...
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
  • ×

    HOME » Moroccan food » Khobz (Moroccan bread), Make your own!

    Khobz (Moroccan bread), Make your own!

    May 4, 2020 · Leave a Comment

    Jump to Recipe - Print Recipe

    In Morocco you will find khobz everywhere for sale (unless you live very rural). Local bakeries, grocery stores or your local neighbourhood stall. But still many people prefer to make their own Moroccan bread. With this recipe you can easily make your own at home!

    khobz with semolina
    Khobz, 50/50 semolina & white flour

    Estimated reading time: 2 minutes

    Jump to:
    • 🍞 Ingredients
    • 🔪 Variation suggestions
    • 📋 Recipe
    • Moroccan khobz

    🍞 Ingredients

    • white flour, high in gluten
    • semolina optional
    • salt
    • sugar
    • dry yeast, or fresh yeast
    • olive oil
    • warm water

    Moroccan khobz is a traditional white bread in Morocco and is a staple item in the Moroccan cuisine. It is a round and flat bread (3cm / 1 inch). It is eaten throughout the day. For breakfast with olive oil, honey or jams.

    But It goes also perfectly with the many Moroccan salads. And it is used to scoop up food from your tagine. Sometimes wedges serve as sandwiches with the centre split open and stuffed with whatever you prefer.

    A very versatile bread!

    🔪 Variation suggestions

    It is so easy to make, and as it needs only a short proof it is a reasonable quick way of making your own Moroccan bread.

    In this recipe I have used only white flour to make the khobz. But it is really nice as well to change this to a mixture of 50% white flour and 50% fine semolina (hard durum). It changes the texture and the colour. Both versions are nice, and I often interchange them for a bit of change 😉

    Enjoy your khobz fresh, as it does not keep very well. I guess, you can freeze it, but I personally just like it when it is freshly baked that same day. As it is really easy to do, why not treat yourself only with the best!

    I hope you will enjoy the Moroccan bread recipe. It definitely has become a staple in my own kitchen 🙂 If you use this recipe, add @haricoco1 on your instagram post, so we can share our khobz ideas!

    For more Moroccan bread recipes, check out;

    • Batbout
    • Msemen
    • Beghrir

    This khobz recipe is part of my series; 'Travels of taste'. We use our taste buds to travel the world and discover the use of our senses and imaginations to meet other cultures through food. While walking through the hustle & bustle of the souks. Check out my full Moroccan 'travels of taste' post; >>> Morocco - the flavours of the souks

    📋 Recipe

    khobz

    Moroccan khobz

    Print Pin Comment
    Prep Time: 1 hour 45 minutes
    Cook Time: 20 minutes
    Total Time: 2 hours 5 minutes
    Servings: 3
    Calories: 292.2kcal

    Ingredients

    • 200 g white flour high in gluten
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 teaspoon dry yeast or 8 g fresh yeast
    • 1 tablespoon olive oil
    • 126 ml ½ cup warm water, Not hot
    • semolina to sprinkle

    Instructions

    • I always like to activate the yeast beforehand. You can do this by adding 2 tablespoon of luke warm (not hot!) water to the yeast in a little cup or glass. And let it rest of 10 -15 minutes.
    • In a bowl mix the flour with the salt and sugar and create a 'well' in the middle.
    • Pour in the yeast starter and start mixing the liquid with the flour, add bit by bit the rest of the water and the olive oil.
    • With your hands knead the dough mixture for about 10 minutes, form a ball and let it rest for 10 - 15 minutes.
    • Shape your dough ball into a round flat shape of about 5 - 7 mm thickness. Leave it on baking paper (sprinkled with semolina) on your baking tray.
    • Proof for 1h - 1.5h, until slightly risen.
    • Pre-heat your oven to 200C / 390F
    • Lightly score the dough with a very sharp knife (or razor blade) , or pinch little holes in the dough with a fork.
    • Bake the khobz for approx. 20 minutes in a pre heated oven.

    Notes

    You can change the recipe by using 50% of semolina (hard durum) and 50% of white flour. Really nice as well! I often interchange them a bit.
    Eat the same day.

    Nutrition

    Serving: 1g | Calories: 292.2kcal | Carbohydrates: 52.82g | Protein: 7.43g | Fat: 5.25g | Saturated Fat: 0.74g | Sodium: 269.52mg | Fiber: 2.16g | Sugar: 1.58g | Calcium: 1.19mg | Iron: 4.65mg
    Tried this recipe?Let us know how it was!

    More Moroccan food

    • zaalouk, aubergine salad
      Zaalouk, Easy & delicious Moroccan aubergine salad
    • Msemen
      Vegan Msemen, Moroccan breakfast
    • Beghrir moroccan pancakes
      '1000 hole' pancakes (Beghrir)
    • vegetable tagine pre cooking
      Vegetable tagine, full of flavour!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Plant based food & wine pairing

    The Author

    bio picture

    Living on the Mediterranean and Passionate about plant based cooking with local and seasonal produce, home brewing and wine pairing. Living the good life, while keeping the planet in mind! >> find out more...


    Latest posts

    • pumpkin risotto
      Vegan pumpkin risotto, without rice.
    • pickled red onions in a jar
      Pickled red onions. A must-have in your fridge
    • roasted beets from oven
      Roasted Beetroots, use in so many ways!
    • Cauliflower rice
      Cauliflower rice, low calorie and Not Boring!
    • miso&mushroom soup
      Chinese miso & mushroom soup, Umami rich
    • burned aubergine curry Top
      Burnt aubergine curry (without a gas hob), Super tasty!
    • vegan shepherds pie portion
      Vegan Shepherd's pie, Umami rich comfort food
    • Tarragon croquette
      Tarragon croquette with smoky puree


    Vegan for Foodies

    More time to advance your cooking skills? Gourmet vegan cooking for creative brains...

    • pumpkin risotto
      Vegan pumpkin risotto, without rice.
    • Tarragon croquette
      Tarragon croquette with smoky puree
    • ratatouille filo purse
      Ratatouille filo purse, a taste of the Mediterranean!
    • black garlic spelt with broccoli
      Black garlic spelt with broccoli, a deliciously nutty dish

    Plant based food & wine pairing

    The Author

    bio picture

    Living on the Mediterranean and Passionate about plant based cooking with local and seasonal produce, home brewing and wine pairing. Living the good life, while keeping the planet in mind! >> find out more...


    Latest posts

    • strawberries and pepper tasting platter
      Unique strawberry tasting, A true experience!
    • vegan meatballs, aubergine balls
      Vegan meatballs (Aka Aubiballs)
    • peanut sauce in bowl
      The Best, Saté sauce (peanut sauce) Easy to make
    • vegan burger
      Delicious vegan burger, great for the bbq or grill!
    • Vegan Borscht soup
      Vegan Borscht, delicious & rich, with wine pairing
    • carrot and coriander soup
      Spicy roasted carrot & coriander soup. Easy and quick!
    • sustainable internet usage
      Sustainable internet usage in 2021
    • vegan basil pesto
      Vegan Pesto, simple and easy to make


    Vegan for Foodies

    More time to advance your cooking skills? Gourmet vegan cooking for creative brains...

    • pumpkin risotto
      Vegan pumpkin risotto, without rice.
    • Tarragon croquette
      Tarragon croquette with smoky puree
    • ratatouille filo purse
      Ratatouille filo purse, a taste of the Mediterranean!
    • black garlic spelt with broccoli
      Black garlic spelt with broccoli, a deliciously nutty dish

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    Sign up! And get the most out of it

    Contact

    • Contact
    • Services
    • Work with me

    Copyright © 2019 - 2022 HARICOCO

    Haricoco data and cookie consent
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT