Khobz (Traditional Round Bread)

Name: Khobz (Traditional Round Bread)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 500 g bread flour; 100 g whole wheat flour; 50 g fine semolina; 7 g active dry yeast; 380 ml warm water; 2 tsp salt; 2 ml olive oil; 2 g sesame seeds

The cornerstone of every Moroccan table—this round, slightly domed loaf has a crackly golden crust and a soft, airy crumb perfect for scooping tagines, salads, and dips. Bakers often blend white flour with whole wheat or semolina for nutty depth. A hot oven and steam—or a cast-iron Dutch oven—mimics communal wood-fired ovens found in the medina.

Recipe byChef Amina

Prep 25 min
Cook 35 min
Serves 6

Bread Baking Vegan Vegetarian Halal

Ingredients

Servings

Scaled from 6 base servings — local only.

500 gbread flour
100 gwhole wheat flour
50 gfine semolina
7 gactive dry yeast
380 mlwarm water
2 tspsalt
2 mlolive oil
2 gsesame seeds

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Instructions

Dissolve yeast in warm water with a pinch of sugar; rest 10 minutes until foamy.
Combine flours, semolina, and salt. Add yeast mixture and olive oil; knead 10 minutes until smooth.
First rise 1–1½ hours until doubled. Punch down and shape into two round boules.
Press tops gently with damp fingers in a crosshatch pattern; sprinkle with sesame. Proof 40 minutes.
Bake at 220°C (425°F) on a preheated stone or in a covered pot 30–35 minutes until hollow-sounding. Cool on a rack before tearing.