Techniques
How to Shape Khobz, Moroccan Bread
Khobz is the round, flattish daily bread of Morocco — sturdy, close-crumbed and made to be torn and used as an edible scoop for tagine, salads and dips. No Moroccan meal is complete without it, and it is one of the easiest breads to make at home once you know the shaping.
At a glance
- Dough of strong flour plus fine semolina, kneaded until smooth and elastic
- Shape into flat rounds about 2cm thick, not domed rolls
- Prove until puffy, then dock the top all over with a fork
- Bake hot until golden and hollow-sounding; tear, don't slice
Guide
The dough is straightforward: strong flour, usually with a proportion of fine semolina for a slightly grainy bite and golden crumb, plus yeast, salt, a little oil and warm water. Knead it well until smooth and elastic, then let it rise until doubled. The semolina is characteristic — it gives khobz its distinctive texture and helps it hold up to heavy dipping without going soggy.
Shaping is what makes it khobz rather than a generic roll. Knock back the risen dough, divide it, and shape each piece into a smooth ball, then press and flatten it into a round disc about two centimetres thick — flat, not domed. Set the discs on a semolina-dusted tray or peel, cover, and prove again until puffy. Before baking, dock the tops all over with a fork; those little holes stop the bread ballooning and give the familiar dimpled surface.
Bake in a hot oven until golden and hollow-sounding when tapped, usually 20–25 minutes. Traditionally, many families still send their shaped loaves to the neighbourhood wood-fired communal oven, the ferran, each household's bread marked so it comes back to the right home. At home, a hot baking stone or heavy tray gives the closest result. Cool on a rack, then tear — khobz is almost never cut with a knife at the table.
Practical tips
- 1
The semolina is not optional if you want authentic texture — it defines khobz.
- 2
Keep the discs genuinely flat; khobz is a low, wide loaf, not a round bun.
- 3
Docking with a fork stops it puffing into a balloon and gives the classic dimpled top.
- 4
A preheated baking stone or heavy tray mimics the communal wood oven's base heat.
- 5
Dust the tray with semolina, not flour, to stop sticking and add crunch to the base.
Frequently asked questions
What makes khobz different from other bread?
Its shape and texture — a flat, round loaf, usually made with a proportion of fine semolina that gives a golden, slightly grainy crumb sturdy enough to scoop up tagine and sauces.
Why do you prick khobz with a fork?
Docking the top with a fork lets steam escape so the loaf bakes flat and even rather than ballooning, and it gives khobz its familiar dimpled surface.
Is Moroccan bread cut or torn?
Torn. At the table khobz is broken by hand into pieces used to scoop food; cutting bread with a knife is unusual in a traditional Moroccan meal.
Try the recipes
Put the tip into practice with these free step-by-step recipes: