Khobz (Moroccan Round Bread)

Name: Khobz (Moroccan Round Bread)
Total time: 2 h 10 min
Yield: 8
Cuisine: Moroccan
Ingredients: 350 g Plain (bread) flour; 150 g Fine semolina; 7 g Instant yeast; 1 tsp Sugar; 1 1/2 tsp Salt; 2 tbsp (30 ml) Olive oil; 300 ml Warm water; 2 tbsp (20 g) Semolina for dusting

The round, semolina-flecked loaf on every Moroccan table — dense, chewy and made to be torn and used as a scoop for tagine and salad.

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ချက်ပြုတ်နည်း — Moroccan home kitchens · 🏺 Traditional · Moroccan household cooking

Moroccan daily bread — Khobz — also khobz el-dâr ('bread of the house') or matloua — is a Maghrebi leavened bread baked in a round, somewhat flat loaf, usually homemade from white flour mixed with whole-wheat or semolina flour. It is the everyday bread of Moroccan tables, torn and used to scoop food. There is no single author; every household bakes its own.

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အဆင့်များ

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.

💡 အကြံပြုချက်များ

Khobz is a scoop as much as a bread. Moroccan meals are eaten by hand with torn pieces used to pinch up tagine and dips, so the loaf is deliberately dense and flat, not light and airy.
The ratio of bread flour to semolina is flexible. More semolina gives a firmer, grainier, more traditional loaf; more white flour makes it softer. Start at this 70/30 mix and adjust to taste next time.