Homemade Moroccan Bread (Khobz)

Homemade Moroccan Bread (Khobz) is a staple of Moroccan cuisine, enjoyed daily with meals. This rustic round loaf, with its slightly dense yet soft interior and crisp golden crust, is traditionally baked in communal ovens, but it’s easy to recreate at home. The combination of all-purpose flour and semolina gives the bread a distinct texture, while the addition of olive oil adds richness and flavor.

Perfect for scooping up Moroccan stews, like tagines, or simply enjoyed with butter or olive oil, this versatile bread is as delicious as it is simple. The optional sesame seed topping provides a nutty crunch that complements the bread’s hearty flavor. Whether you’re new to baking or a seasoned baker, this recipe brings the authentic taste of Morocco straight to your kitchen.

Bread Ingredients:

• 500 g (4 cups) all-purpose flour
• 150 g (1 cup) semolina flour
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 tablespoon active dry yeast
• 350 ml (1 ½ cups) warm water
• 2 tablespoons olive oil
• Sesame seeds (optional for topping)

Bread Instructions:

1. Activate the yeast: In a small bowl, dissolve the yeast and sugar in 100 ml (⅓ cup) of warm water. Let it sit for about 5 minutes until the mixture becomes frothy.
2. Mix the dough: In a large bowl, combine the all-purpose flour, semolina flour, and salt. Add the yeast mixture, olive oil, and the rest of the warm water. Mix well until a sticky dough forms.
3. Knead the dough: Transfer the dough to a floured surface and knead for about 10 minutes, until smooth and elastic. You can also knead the dough using a stand mixer with a dough hook.
4. First rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Shape the bread: Once the dough has risen, divide it into two equal parts. Shape each part into a round loaf, flattening them slightly. Place them on a baking sheet lined with parchment paper.
6. Second rise: Cover the loaves with a towel and let them rise again for about 30 minutes.
7. Bake: Preheat your oven to 220°C (430°F). Before baking, score the tops of the loaves with a sharp knife and sprinkle with sesame seeds if desired. Bake for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Cool and serve: Let the loaves cool on a wire rack before slicing. Serve with olive oil, honey, or any spread of your choice.