Warm, golden rounds of Moroccan khobz with a crisp crust, soft crumb, and a light sprinkle of sesame seeds — the everyday bread of Moroccan tables.
Description
Khobz is a classic Moroccan bread with a round, slightly flattened shape and a firm golden crust. The top is scored in a cross pattern and often dusted with flour and sesame seeds. Inside, the crumb is soft, white, and lightly chewy. It is perfect for tearing and scooping up tagines, soups, or dips, and tastes wonderful simply with butter or olive oil.
Yield
Makes 2–3 medium loaves
Ingredients
- 4 cups (500 g) all-purpose flour or bread flour
- 1 ½ tsp salt
- 1 tbsp sugar
- 2 tsp instant yeast (or 2 ¼ tsp active dry yeast)
- 1 ½ cups (360 ml) lukewarm water (approx.)
- 2 tbsp olive oil or neutral oil
- Extra flour for dusting
- Sesame seeds for topping (optional)
Instructions
- Mix the dough
In a large bowl, combine the flour, salt, sugar, and yeast. Add the lukewarm water and oil. Mix until a soft dough forms. Adjust with a little more water or flour if needed — the dough should be soft but not sticky. - Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. - First rise
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size. - Shape
Divide the dough into 2 or 3 equal pieces. Shape each into a smooth ball, then gently flatten into a round disc about 1.5–2 cm thick. Place on a floured baking sheet or peel. Cover and let rise for another 30–45 minutes. - Score & top
Just before baking, dust the tops lightly with flour. Score each loaf with a sharp knife in a cross or diamond pattern. Sprinkle with sesame seeds if desired. - Bake
Preheat the oven to 425°F (220°C). Bake for 20–25 minutes until the loaves are deep golden brown and sound hollow when tapped on the bottom. For a crispier crust, place a small tray of water in the oven during the first 10 minutes. - Cool
Transfer to a wire rack and let cool for at least 20 minutes before slicing or tearing.
Tips
- Traditional khobz is often baked on a stone or in a wood-fired oven, but a regular home oven works well.
- Best eaten the same day. Store leftovers in a paper bag or bread box and reheat gently before serving.
