Moroccan · Bread
Khobz (Moroccan Round Everyday Bread)
Khobz is the round, flattish daily bread that appears at every Moroccan meal — used as spoon, fork and plate to scoop tagine, salads and dips. Made from a simple flour dough often enriched with a little semolina, it bakes into a soft, dense crumb under a firm crust. In Marrakech, families still carry shaped loaves to the neighbourhood wood-fired oven, the ferran.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 8
- Level
- Easy
Ingredients
- 400 g bread flour
- 100 g fine durum semolina
- 1.5 tsp salt
- 1 tbsp instant yeast
- 1 tsp sugar
- About 300 ml warm water (plus a splash of milk, optional)
- 2 tbsp olive oil
- Extra semolina, for dusting
Method
- 1
Make the dough
Mix flour, semolina, salt, yeast and sugar. Add the oil and warm water and knead 8–10 minutes to a smooth, elastic, slightly firm dough.
- 2
First rise
Cover and rest 15–20 minutes until relaxed and slightly puffed.
- 3
Shape rounds
Divide into two, shape each into a ball then flatten into a disc about 2 cm thick. Dust a tray with semolina and set the rounds on it.
- 4
Prove
Cover and prove 45 minutes until springy. Prick the tops a few times with a fork so they don't dome too much.
- 5
Bake
Bake at 220°C for 20–25 minutes until golden and hollow-sounding when tapped underneath.
- 6
Cool and serve
Cool on a rack, then cut into wedges to scoop tagine, salads and dips.
Chef's tips
- Keep the loaves flattish — khobz is meant to be dense and about 2 cm thick, not a tall fluffy loaf.
- The fork pricks let steam escape so the bread bakes evenly instead of ballooning.
- A little semolina under and on top gives the characteristic slightly gritty, golden crust.
Frequently asked questions
Why is Moroccan bread flat and round?
Khobz is shaped for its job at the table — a firm, flat round that tears into scoops for eating tagine and salads by hand. The dense crumb holds sauce without falling apart.
Can I make khobz without semolina?
Yes, all-white-flour khobz is common, but a portion of fine semolina gives the traditional slightly gritty texture and golden crust. It is worth including if you can.