Authentic Moroccan Khobz – Traditional Round Bread Recipe

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I first fell in love with khobz during a trip to Morocco’s bustling souks. There’s nothing quite like watching bakers pull these golden rounds from wood-fired ovens, their surfaces perfectly crisp while the inside stays pillowy soft. This traditional Moroccan bread has been a staple in North African kitchens for centuries, and once you taste it, you’ll understand why it’s remained virtually unchanged.

What sets khobz apart from other breads is its unique texture and the way it’s meant to be eaten. The slightly coarse semolina flour gives it character, while the long fermentation develops complex flavors you just can’t rush. I’ve adapted this recipe to work perfectly in home ovens, using a combination of bread flour and semolina that creates that authentic taste and texture. The key is patience during the rising process and getting your oven hot enough to create that signature crust.

Why Semolina Makes Khobz Special

This bread shines at every meal. I love tearing off pieces to scoop up tagines, but it’s equally wonderful with olive oil and za’atar for breakfast, or stuffed with leftover roasted vegetables for lunch. The round shape isn’t just traditional, it’s practical too. It makes sharing easy, and the flat profile means it won’t roll off your counter like other breads might.

When and How to Serve Moroccan Bread

You’ll want to plan ahead since the dough needs about two hours to rise properly, but most of that time is hands-off. The actual work involves just mixing, kneading, and shaping. I always make two loaves since they freeze beautifully, and having fresh khobz in the freezer means you’re never more than 10 minutes away from warm bread.

Authentic Moroccan Khobz - Traditional Round Bread Recipe - Moroccan recipe
I first fell in love with khobz during a trip to Morocco's bustling souks. There's nothing quite like watching bakers pull these golden rounds from wood-fired ovens, their surfaces perfectly crisp while the inside stays pillowy soft. This traditional Moroccan bread has been a staple in North African kitchens for centuries, and once you taste it, you'll understand why it's remained virtually unchanged. What sets khobz apart from other breads is its unique texture and the way it's meant to be eaten. The slightly coarse semolina flour gives it character, while the long fermentation develops complex flavors you just can't rush. I've adapted this recipe to work perfectly in home ovens, using a combination of bread flour and semolina that creates that authentic taste and texture. The key is patience during the rising process and getting your oven hot enough to create that signature crust. This bread shines at every meal. I love tearing off pieces to scoop up tagines, but it's equally wonderful with olive oil and za'atar for breakfast, or stuffed with leftover roasted vegetables for lunch. The round shape isn't just traditional, it's practical too. It makes sharing easy, and the flat profile means it won't roll off your counter like other breads might. You'll want to plan ahead since the dough needs about two hours to rise properly, but most of that time is hands-off. The actual work involves just mixing, kneading, and shaping. I always make two loaves since they freeze beautifully, and having fresh khobz in the freezer means you're never more than 10 minutes away from warm bread.
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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

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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