Table of Contents
Just because you can’t go to Morocco, doesn’t mean you can’t enjoy their popular Moroccan bread known as khobz.
Believe it or not, this crusty, round loaf is easy to make and requires a few basic ingredients you already have in your kitchen.
What is Khobz?
The round Moroccan bread served at most meals is called khobz, but you might also hear it referred to by Berber names of kesra in Tamazight or agroum in Tashelhit.
Crusty with a coarse interior, it’s perfect for the traditional Moroccan method of eating most dishes by hand using pieces of bread instead of a fork to scoop up Moroccan salads, tagines, and other entrees, sides, and more.
In older neighborhoods, a baker receives loaves from families in the morning and bakes them in a huge wood-fired oven. The round loaves are then picked up ready to be used for a meal later in the day.
The bread is considered sacred by Moroccans, who don’t throw uneaten bread into the trash. It is instead given to someone else who can use it or fed to animals so that its nutrition will be respected.
A loaf of Khobz is about 3 inches thick – much more stout than its Arab cousins, pita or flatbread. And, even in the absence of a wood-fired oven, it’s still pretty easy to make.
And the benefits of having the aroma of freshly baked bread in the oven, mingling with possibly the exotic smell of a slow-cooked tagine on the stove? Well worth the effort.
Khobz Recipe
Moroccan bread does not require hours and hours of rising for it to be ready to bake. Remember, this is made and baked at home almost every day, and North-African women had to adopt a more practical approach when it comes to making bread.
Therefore, this recipe only requires 45 mins to 1 hour to rise and be ready for the oven.
This dough is close to an NYC pizza dough. It’s soft, but strong and does not require a lot of kneading. Here is what you will need to make it:
Flour: if this is the first time you are making this bread, I recommend using all-purpose flour. You can of course use other kinds later on, like whole wheat flour or even barley flour which is a popular choice in Morocco.
Semolina: this lends a lot of strength to your dough. Semolina will help your dough get very strong and get a very crispy outer layer.
Salt: is essential to make sure that your bread is flavorful. Salt also helps with preservation and helps control the speed at which your bread rises.
Warm water: your water should not be hot. It should be lukewarm. Making sure that it is just lukewarm helps kickstart your rise and makes the kneading process a lot easier.
Yeast: The traditional choice is fresh baker’s yeast. However, if you are in North America like me, you will know that it’s an ingredient that is very hard to come by.
FAQs
How Long Can I Store Moroccan Khobz Bread?
You can keep this at room temperature for about 4-5 days. Keep it sealed in a container or zip-top bag to prevent drying.
Can I Freeze Moroccan Khobz Bread?
Yes, I like to freeze slices or even the whole loaf. Be sure to freeze in airtight freezer bags and it stores nicely for up to 3 months. It will stay fresh and fluffy like you just baked it!
How Do I Know When My Moroccan Khobz is Done Baking?
When you tap on the bottom it should sound hollow. Take it from the oven with mitts and I usually use a spoon because it is hot and it sounds hollow and not a dense “thud” it is done.
Serving Suggestions
This traditional Moroccan bread, or Khobtz, is served with almost every meal in Marrakech and on every possible occasion, you can think of.
It’s served during breakfast with some butter and jam. And it’s usually served as a side with many different kinds of tagines, couscous, or cooked vegetable salads.
Be Sure to Try These Other Authentic Moroccan Dishes!
Below is our khobz recipe that will allow you to make and enjoy this bread in the comfort of your own home. Enjoy!
Moroccan Bread Recipe
Ingredients
- 3 3/4 Cups Flour
- 1/4 Cup Semolina
- 2 Cups Water, lukewarm
- 1 Packet rapid rise yeast
- 1 tsp salt
Instructions
- Bloom 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.
- 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.
- 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.
- 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.
- Preheat your oven at 450F.
- 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
