Khobz
A simple and delicious Moroccan bread with a golden crust and soft, chewy interior, perfect for soaking up rich sauces.
Ingredients
For the dough
- 4 cups all-purpose flour You can also use a mix of whole wheat and white flour.
- 1 packet active dry yeast Ensure the yeast is fresh for best results.
- 1.5 cups warm water Temperature should be like bath water.
- 1 tbsp salt Adjust to taste.
- 2 tbsp olive oil Adds moisture and flavor.
- 0.5 cup semolina flour For dusting, optional but recommended for texture.
Instructions
Preparation
- Dissolve yeast in warm water and let it sit for about 5 minutes until frothy.
- In a large bowl, combine flour, salt, and oil.
- Add the yeast mixture to the dry ingredients and mix until combined.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Cover the dough with a cloth and let it rise in a warm place until doubled in size, about 1 hour.
Shaping and Baking
- After the dough has risen, punch it down and shape it into one large round or two smaller rounds.
- Let the shaped dough rest for another 30 minutes.
- Preheat your oven to 425°F (220°C).
- Poke tiny holes in the dough with a fork to help it bake evenly.
- Bake for 20-25 minutes until the top is golden and it sounds hollow when tapped.
- Allow the bread to cool before slicing.
Notes
Serve khobz with tagine or stew. For breakfast, try it toasted with honey and olive oil. Store in a bread box or wrapped in a towel for 1-2 days.