Khobz (pain rond marocain)

Whisk the flour, semolina, yeast, sugar and salt together in a large bowl.

Add the oil and most of the warm water and mix to a shaggy dough, adding the last of the water only if it is dry.

Knead on the counter for 8–10 minutes until smooth and springy — it should bounce back slowly when pressed.

💡 Semolina doughs feel a little sandy at first and firm up as you knead. Give it the full ten minutes — under-kneaded khobz bakes up crumbly instead of chewy.

Divide in two, shape each into a smooth ball, then flatten to a round disc about 2 cm thick and 18 cm across.

Dust two trays with semolina, sit a disc on each, cover with a cloth and leave to rise 60–75 minutes until puffy.

Heat the oven to 220°C. Prick each loaf a few times with a fork and bake 22–25 minutes until pale gold and hollow-sounding when tapped underneath.

💡 The fork holes let steam escape so the loaf stays flat and dense rather than doming like a soft roll — khobz is meant to be sturdy enough to scoop with.

Cool on a rack at least 15 minutes before tearing — the crumb sets as it cools.