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!
Estimated reading time: 2 minutes
- white flour, high in gluten
- semolina optional
- 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;
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
- 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
- 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.