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Loading...Khobz is a soft, round Moroccan bread with a crisp golden crust and tender crumb, traditionally served alongside tagines, salads, and stews. This version uses a blend of bread flour and semolina for a slightly nutty flavor and authentic texture. Bake it on a preheated stone or in a hot oven for the best puff and char.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings6
Yield6 round loaves
Nutrition Facts
Per serving (estimated)
- 280 kcalCalories
- 5 gFat
- 1 gSaturated Fat
- 50 gCarbs
- 3 gFiber
- 1 gSugar
- 9 gProtein
- 490 mgSodium
- 95 mgPotassium
- 22 mgCalcium
- 3 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the dough
- 3 cups (390 g) bread flour
- 1 cup (170 g) fine semolina flour
- 2 tsp instant dry yeast
- 1 1/2 tsp fine sea salt
- 1 tsp granulated sugar
- 2 tbsp olive oil
- 1 cup (240 ml) warm water (about 105°F)
- 1 tbsp sesame or anise seeds (optional, for topping)
For finishing
- 1 tbsp olive oil, for brushing
- Extra semolina, for dusting
Directions
- In a large bowl, whisk together bread flour, semolina, yeast, salt, and sugar until evenly combined.
- Make a well in the center and pour in the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a clean surface and knead for 8 to 10 minutes until smooth and elastic.
- Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours until nearly doubled in size.
- Punch down the dough and divide into 6 equal pieces. Roll each piece into a smooth ball, then flatten with your palm into a 5-inch round about 1/2 inch thick.
- Transfer the rounds to parchment-lined baking sheets. Cover loosely and rest 15 minutes. Meanwhile, place a baking stone or inverted sheet pan on the middle rack and preheat the oven to 475°F (245°C) for at least 20 minutes.
- Using a fork or sharp knife, prick the surface of each round all over to prevent large bubbles, then brush lightly with olive oil and sprinkle with sesame or anise seeds if using.
- Bake 2 or 3 loaves at a time directly on the preheated stone or hot sheet for 10 to 13 minutes, until puffed and deeply golden on top and bottom.
- Transfer to a wire rack and let cool at least 5 minutes before tearing apart; khobz is best enjoyed warm the same day it is baked.
Cook’s Notes
- For the most authentic crust, bake on a preheated pizza stone or unglazed quarry tiles; the radiant heat from below creates the signature crisp bottom.
- If you don't have semolina, substitute with fine cornmeal or additional bread flour, though the flavor and texture will be slightly different.
- Khobz dries out quickly, so store leftovers wrapped in a clean kitchen towel and reheat briefly in a hot oven or directly over a gas flame.
- To mimic traditional clay-oven baking, place an empty metal pan on the lowest rack and add a cup of hot water just before sliding in the bread for steam.
- The dough can be made a day ahead and refrigerated after the first rise; bring to room temperature before shaping.
