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.
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 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.
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.
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.
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.
Transfer to a wire rack and let cool for at least 15–20 minutes before slicing.
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.
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.
2 servings