If you’ve ever sat down at a Moroccan table, you know the truth: the real centerpiece isn’t just the Tagine, it’s also the bread.
Forget the cutlery. Our hands, guided by a thick, warm round of Khobz, are the only tools we need to scoop up the last drops of that rich sauce, wipe the bowl clean, or enjoy a simple drizzle of olive oil.
For me, Khobz isn’t just a side; it’s a memory. It’s the ritual of my grandmother kneading the dough on the cool tiles, the quick trip to the communal oven (the ferran) in the morning, and the moment you tap the golden crust and hear that perfect, hollow sound. That sound tells you everything is right in the world.
This Moroccan bread recipe is for the daily loaf—the rustic, slightly coarse, and utterly essential bread that accompanies everything from breakfast butter and honey to dinner tagines. It’s forgiving, simple, and transports you straight to a dar (house) in Casablanca or Marrakech. Get ready to bake the most soulful bread you’ve ever had!
Essential Tips for Perfect Khobz
To get that truly authentic texture and flavor, keep these key Moroccan baking secrets in mind:
- Don’t Skimp on the Kneading (But Don’t Over-Knead!): Moroccan bread needs to be strong but elastic. Knead for a good 5-10 minutes until the dough is smooth and springs back lightly when poked. A good knead is key to its structure.
- The Semolina Secret: To get the characteristic crispy crust and prevent sticking, use fine semolina flour (or cornmeal) liberally. Use it to dust your work surface, roll the shaped dough balls in it, and sprinkle it on your baking sheet. This creates that desirable coarse bottom texture.
- Warmth is Your Friend: Ensure your water is lukewarm (around 105°F or 40°C) to properly activate the yeast. Also, let the shaped loaves rise in the warmest spot in your kitchen—a slightly warm (but off) oven can work wonders.
- Flatten It Out: Unlike a European loaf, Khobz is traditionally a flat disc, usually around 1/4 to 1/2 inch thick before the second rise. Don’t be shy about patting the dough down; it will puff up beautifully in the oven.
- Prick or Score: Before baking, use a fork to prick the top of the dough in several places, or lightly score it with a knife. This allows steam to escape, preventing large, irregular bubbles and helping to create the signature internal crumb.
- Bake Hot: Moroccan bread is traditionally baked in a very hot oven. Preheat your oven to a high temperature (around 400°F or 200°C) to ensure a nice, fast rise and a crisp crust. Tap the bottom when done—it should sound hollow!
Moroccan Bread Recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon
- Clean kitchen towel or plastic wrap
- Baking sheet
- Parchment paper (optional)
- Knife or fork
Ingredients
- 2 cups all-purpose flour
- 2 cups fine semolina
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 2 tablespoons olive oil
- 1½ cups warm water more if needed
Instructions
- Mix the flour, semolina, and salt in a large bowl or a standing mixer.
- Make a well in the center, then add the sugar, and salt in the middle. Add the water and let them sit for 4 minutes.
- Add the oil, followed by water gradually until a dough forms.
- Knease it with your hands or stand mixer until it soften for 4 to 5 minutes on a floured surface.
- Cover it and let it rise for 15 minutes.
- Divide the dough into 2 balls. Flatted them with your hands on a semolina dusted surface until 1/2 inch thick.
- Cover the loaves, and let them rise for 15 minutes to 20 minutes until they rise, and make a sound when you tap them.
- Before you do anything else, preheat the oven to 400 F.
- Score the loves on top with a knife or a fork.
- Bake the loaves for 10 to 15 minutes until they become golden brown.
- Serve them cold or warm and enjoy!