Moroccan Khobz
Abuja, Nigeria · View all recipes
Overview
Moroccan Khobz is the daily bread of Morocco, a slightly leavened, round flatbread topped with sesame seeds and sometimes nigella seeds, baked until the crust is firm and golden and the interior is soft and chewy. It is present at every Moroccan meal from breakfast to dinner, used to scoop tagines, dip into olive oil, and accompany cooked vegetable salads. Moroccan families traditionally made their Khobz daily at home and took it to the communal neighbourhood baker (farran) to bake. This tradition persists in many Moroccan cities and villages, and the quality of local farran bread remains a point of neighbourhood pride. The bread's neutral, slightly wheaty flavour and sturdy texture make it the ideal vehicle for Moroccan food.
AFN Heritage Note
Khobz has been the staple bread of Morocco since the introduction of wheat cultivation in the region thousands of years ago. The round, flatbread shape reflects the Amazigh (Berber) bread-making tradition that predates Arab influence, and the communal baking oven (farran) system dates to medieval Moroccan urban life. The word khobz simply means bread in Arabic, underscoring how completely this preparation defines bread in Moroccan culture.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1Bloom your yeast
This basically just mean dissolving your yeast in warm water and waiting for it to bubble. Once it starts bubbling, you know that your yeast is alive and kicking.
- 2
Mix all your dry ingredients (flour, salt & semolina) in a large bowl. Next add your water and yeast mixture. Mix your dough either using your hands or a sturdy big spoon. The dough will be roughly put together. Don’t worry about shaping it for now. Just cover it and let it rest for 15 minutes. This will allow your dough to hydrate and for it to relax.
- 3
After 15 minutes, take your dough out of the bowl and shape it into a ball. Place it back in the bowl and let it rest again for 10 minutes.
- 4
Divide your dough into 2. Drizzle some semolina on a work surface and flatten your dough. Shape it into a circle that is about 1″ thick. Drizzle a parchment paper lined baking sheet with semolina and place your dough on it. Cover your dough with a clean kitchen towel. Let it rise for 45 minutes to 1 hour max.
- 5
Preheat your oven at 450F.
- 6
Uncover your baking sheet and bake your bread at 450F for 15-18 minutes or until golden brown. Allow to cool down for 5-10 minutes before serving. Enjoy
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