Khobz is Morocco’s everyday bread—soft inside with a slightly chewy crust and a flat, round shape. Traditionally baked in communal ovens, it’s often flavored with a hint of semolina for texture. It’s incredibly versatile: serve it with savory tagines, dip it into olive oil, or enjoy it warm with honey and butter.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 25 minsCook Time 25 minsTotal Time 50 mins2 medium loaves (serves 8–10)
Dry Ingredients
3 cups all-purpose flour
1 cup fine semolina (or replace with more flour for a softer loaf)
1 tbsp sugar
1 ½ tsp salt
2 ¼ tsp instant yeast
Wet Ingredients
1 ¼ cups warm water (about 105°F / 40°C)
2 tbsp olive oil (plus more for greasing)
Mix the Dough
1
In a large mixing bowl, combine flour , semolina , sugar , salt , and instant yeast .
Make a well in the center and add warm water and olive oil .
Mix with a wooden spoon or your hands until a rough dough forms.
Knead
2
Knead on a lightly floured surface for 8–10 minutes (or in a stand mixer for 6–7 minutes) until dough is smooth and elastic.
The dough should be soft but not sticky—add a little flour if needed.
First Rise
3
Place dough in a lightly greased bowl, turning once to coat.
Cover and let rise in a warm spot for 1 hour , or until doubled in size.
Shape the Loaves
4
Punch down dough and divide into two equal pieces .
Shape each into a round disk about ¾–1 inch thick .
Place on a parchment-lined baking sheet sprinkled with semolina (for extra texture).
Cover loosely with a towel and let rise for 30–45 minutes , until puffy.
Bake
5
Preheat oven to 425°F (220°C) .
Optionally, score the tops with a sharp knife or prick with a fork for decoration.
Bake for 20–25 minutes , until golden brown and hollow-sounding when tapped.
Cool
Storage
7
Store at room temperature, wrapped in a clean cloth, for up to 3 days .
Freeze for up to 2 months —wrap well and thaw at room temperature before warming in the oven.
Tips & Variations
8
For a softer crust: Brush the loaves lightly with olive oil immediately after baking.
For extra flavor: Add 1 tsp anise seeds or nigella seeds to the dough.
To make mini khobz: Shape into smaller rounds for individual servings—reduce bake time to ~15 minutes.
Ingredients 2 medium loaves (serves 8–10)
Dry Ingredients
3 cups all-purpose flour
1 cup fine semolina (or replace with more flour for a softer loaf)
1 tbsp sugar
1 ½ tsp salt
2 ¼ tsp instant yeast
Wet Ingredients
1 ¼ cups warm water (about 105°F / 40°C)
2 tbsp olive oil (plus more for greasing)
Directions Mix the Dough
1
In a large mixing bowl, combine flour , semolina , sugar , salt , and instant yeast .
Make a well in the center and add warm water and olive oil .
Mix with a wooden spoon or your hands until a rough dough forms.
Knead
2
Knead on a lightly floured surface for 8–10 minutes (or in a stand mixer for 6–7 minutes) until dough is smooth and elastic.
The dough should be soft but not sticky—add a little flour if needed.
First Rise
3
Place dough in a lightly greased bowl, turning once to coat.
Cover and let rise in a warm spot for 1 hour , or until doubled in size.
Shape the Loaves
4
Punch down dough and divide into two equal pieces .
Shape each into a round disk about ¾–1 inch thick .
Place on a parchment-lined baking sheet sprinkled with semolina (for extra texture).
Cover loosely with a towel and let rise for 30–45 minutes , until puffy.
Bake
5
Preheat oven to 425°F (220°C) .
Optionally, score the tops with a sharp knife or prick with a fork for decoration.
Bake for 20–25 minutes , until golden brown and hollow-sounding when tapped.
Cool
Storage
7
Store at room temperature, wrapped in a clean cloth, for up to 3 days .
Freeze for up to 2 months —wrap well and thaw at room temperature before warming in the oven.
Tips & Variations
8
For a softer crust: Brush the loaves lightly with olive oil immediately after baking.
For extra flavor: Add 1 tsp anise seeds or nigella seeds to the dough.
To make mini khobz: Shape into smaller rounds for individual servings—reduce bake time to ~15 minutes.
Moroccan Khobz (Round Country Bread)
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