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Authentic Moroccan Khobz – Traditional Round Bread Recipe

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Pareve

Khobz is the round, crusty Moroccan bread found on every table, with a crisp crust and soft interior thanks to semolina flour and a long fermentation. It’s topped with sesame and nigella seeds.

Getting the Crust Right

Semolina gives khobz its slightly coarse texture and golden color. Shape the dough into flat rounds, let them rise, prick the tops and bake in a hot oven with a pan of water on the bottom rack. The steam is what gives the crust its crispness, so don’t skip it.

Kosher Notes

Khobz is pareve and is the traditional bread for Moroccan Jewish Shabbat and holiday meals, eaten with salads and tagines.

Storing

Wrap in a towel for 3 days, or freeze for 3 months; reheat wrapped in foil at 350°F.

Authentic Moroccan Khobz – Traditional Round Bread Recipe
This traditional Moroccan khobz recipe creates perfectly textured round bread with a crispy crust and soft interior, using semolina flour for authentic flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Moroccan
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups bread flour
  • 1 cup semolina flour fine semolina works best
  • 1¼ teaspoons active dry yeast
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 cup warm water around 110°F
  • 2 tablespoons olive oil plus extra for greasing
  • 1 tablespoon sesame seeds optional, for topping
  • 1 tablespoon nigella seeds optional, for topping

What I use for this recipe

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Method
 

  1. In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the surface and let it sit for 5-10 minutes until foamy. If it doesn't foam, your yeast is dead and you'll need to start over.
  2. In a large mixing bowl, whisk together the bread flour, semolina flour, and salt. Make a well in the center and pour in the yeast mixture and olive oil.
  3. Using a wooden spoon or your hands, mix everything together until a shaggy dough forms. Turn the dough onto a lightly floured surface.
  4. Knead the dough for 8-10 minutes until it becomes smooth and elastic. The dough should be slightly tacky but not sticky. Add a little more flour if needed, but don't overdo it.
  5. Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with a damp towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Punch down the dough and divide it in half. Shape each portion into a smooth ball, then flatten into discs about 8 inches across and ½ inch thick.
  7. Place the shaped loaves on parchment-lined baking sheets. Cover with towels and let rise for another 30-45 minutes until puffy.
  8. Meanwhile, preheat your oven to 450°F. Place a shallow pan of water on the bottom rack to create steam.
  9. Just before baking, brush the tops lightly with water and sprinkle with sesame seeds and nigella seeds if using. Using a sharp knife, make shallow decorative slashes in a crosshatch pattern.
  10. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped on the bottom. The internal temperature should reach 200°F.
  11. Cool on wire racks for at least 15 minutes before slicing. The bread is best served warm or at room temperature.

Notes

Store leftover khobz wrapped in a clean kitchen towel for up to 3 days. For longer storage, wrap in plastic and freeze for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven for 10 minutes. The steam created by the water pan is crucial for developing the proper crust, so don't skip this step.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 220
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 0mg
Sodium 390mg 17%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 7g 14%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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