Khobz – Delicious Moroccan Bread
- Total Time: 105 minutes
- Yield: Makes 2 loaves 1x
Description
Khobz is a traditional Moroccan bread known for its crusty exterior and soft, tender interior, perfect for soaking up stews and tagines.
Ingredients
- 4 cups (960 ml) white flour
- 2 tsp salt
- 2 tsp sugar
- 1 tbsp yeast
- 2 tbsp (30 ml) vegetable oil
- 1 1/4 cup (300 ml) warm water
- Additional flour for kneading
- Cornmeal, semolina, or oil for the pan
Instructions
- Prepare two baking sheets by oiling the centers, or by dusting the pans with a little cornmeal or semolina.
- Mix the flour, sugar, and salt in a bowl. Make a large well in the center of the flour mixture, and add the yeast.
- Add the oil and the water to the well, mixing to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.
- Turn the dough out onto a floured surface, and begin kneading the dough. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes, or until the dough is very smooth and elastic.
- Divide the dough in half, and shape each portion into a smooth circular mound. Place onto the prepared pans, and cover with a towel. Allow to rest for 10 minutes.
- After the dough has rested, use the palm of your hand to flatten the dough into circles about 1/4″ thick. Cover with a towel, and leave to rise about one hour, or until the dough springs back when pressed lightly with a finger.
- Preheat an oven to 435°F (225°C).
- Score the top of the bread with a very sharp knife, or poke the dough with a fork in several places. Bake the bread for about 20 minutes – rotate the pans about halfway through the baking time – or until the loaves are nicely colored and sound hollow when tapped. Transfer the bread to a rack or towel-lined basket to cool.
Notes
- For a softer crust, cover the bread with a cloth while it cools.
- You can substitute whole wheat flour for a portion of the white flour for a heartier loaf.
- Store the bread in a paper bag to maintain its crustiness.
- This bread pairs well with Moroccan tagines and stews.
- Prep Time: 80 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1
- Sodium: 390
- Fat: 2
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 0
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Frequently Asked Questions
How do I know when the Khobz dough has risen enough before baking?
The recipe gives a clear test: press the flattened dough lightly with your finger after about one hour of rising — if it springs back, the dough is ready to bake. If the indent stays, it needs a little more time.
How do I get the bread’s characteristic crispy crust?
Bake at 435°F (225°C) until the loaves are nicely coloured and sound hollow when tapped, rotating the pans halfway through the roughly 20-minute bake. The notes say to store the finished bread in a paper bag to maintain its crustiness — covering it with plastic or a damp cloth will soften the crust.
Can I substitute whole wheat flour for some of the white flour?
Yes — the notes say substituting whole wheat flour for a portion of the 4 cups of white flour will give you a heartier loaf. Start by replacing about one cup and adjust to taste; adding too much whole wheat will make the bread denser and may affect the rise. 
I’ve made this bread for the past 3 Thanksgiving’s and it’s been a hit every single time!