Just because you can’t actually go to Morocco, doesn’t mean you can’t enjoy their popular Moroccan bread known as khobz. Believe it or not, this crusty, round loaf is really easy to make and requires a few basic ingredients you already have in your kitchen.
Growing up in Morocco, I used to have Moroccan bread at every meal as any other Moroccan family. For breakfast, Moroccans love to eat their Khobz topped with honey and Moroccan soft cheese or dipped in virgin olive oil. For lunch and dinner, this bread is the best accompaniment for tagines and hearty soups.
Crispy on the outside and coarse on the inside, it’s perfect for every day of the week. You can use pieces of khobz to scoop up cooked vegetable salads, couscous, slow-cooked juicy casseroles, and similar foods.
You can even cut smaller loaves in half and stuff them with savory fillings of your choice. If you bake larger loaves, cut them into wedges, split them open, and stuff them with a sandwich filling. The possibilities are endless.
Below is my mother’s khobz recipe that will allow you to make and enjoy this bread in the comfort of your own home. Oh, and did I mention you can freeze it up to three months? It will stay fresh and fluffy like you just baked it!
Moroccan Bread Recipe Khobz
- 4 cups white flour it’sbest to use bread flour or high gluten flour
- 1 tbsp yeast
- 2 tsp sugar
- 2 tsp salt
- 1 ¼ cup warm water
- 2 tbsp vegetable or olive oil
- Cornmeal, semolina, or oil for preparing the bakingsheet
- Line a large baking sheet with parchment paper and set it aside. As an alternative, dust it with semolina or lightly oil it.
- Put the flour, sugar,and salt in a large bowl. Create a well in the center of the flour mixture and add the yeast with some of the warm water.
- Dissolve the yeast in the water using your fingers, and add the remaining water and oil. Mix well until you obtain a homegenous dough.
- Transfer the dough to a kneading mat. Knead the dough until elastic and smooth, around 5-10 minutes. Make sure it’s not sticky but soft by adding more water or flour as needed.
- Divide the dough into two buns and place them on the baking sheet ensuring there’s enough space between them. Let them rest covered with a towel for 10-15 minutes.
- Pat the buns into flat, round loaves to 1/4” thickness. Let them rise once again covered with a towel for an hour. You can let them rise for longer in a colder place. The dough is ready when it springs back after pressing it lightly.
- Preheat the oven until it reaches 435°F or 225°C.
- Use a fork to poke a few holes in the dough or a knife to lightly score its surface before putting it in the preheated oven.
- Rotate the pan and bake until golden brown, or about 20 minutes. To check if your homemade Moroccan bread is baked properly, tap it and ensure it gives a hollow sound.
- Let your perfectly baked khobz cool before enjoying it.
- You can replace half flour with fine semolina, barley, or whole wheat flour.
- You can freeze your bread loaves for up to three months.