Moroccan Khobz Recipe – Easy Moroccan Bread Recipe

Khobz is a traditional Moroccan round bread, commonly served with tagines, soups, or used to scoop up dips. It has a crispy, golden crust and soft, fluffy interior. This simple recipe can be made at home with minimal ingredients, and it’s perfect for any Moroccan-inspired meal.

Ingredients

• 3 cups all-purpose flour (you can mix with whole wheat flour for a heartier texture)
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp active dry yeast
• 1/4 cup olive oil (or vegetable oil)
• 1 cup warm water (more if needed)
• 1 tsp baking powder (optional, for extra fluffiness)

Instructions

1. Activate the Yeast

1. In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5-10 minutes until frothy.

2. Mix the Dry Ingredients

1. In a large mixing bowl, combine the flour, salt, and optional baking powder.

3. Combine Wet and Dry Ingredients

1. Make a well in the center of the flour mixture. Pour in the activated yeast mixture and olive oil.
2. Stir to combine, then knead the dough on a clean surface for about 10 minutes, until it becomes smooth and elastic.

4. Let the Dough Rise

1. Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

5. Shape the Dough

1. After the dough has risen, punch it down and divide it into two equal portions.
2. Shape each portion into a round ball and flatten gently into discs (about 1-inch thick).

6. Preheat the Oven

1. Preheat your oven to 400°F (200°C). Place a baking sheet or pizza stone inside to heat up.

7. Bake the Khobz

1. Place the shaped dough onto a parchment-lined baking sheet or directly on the hot stone.
2. Bake for 20-25 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.

8. Cool and Serve

1. Let the bread cool for a few minutes before slicing.

Serving Suggestions

• Serve the khobz with tagines, salads, or as a dip for olive oil and herbs.
• Tear off chunks of the bread to scoop up stews or sauces.

Khobz is best enjoyed fresh out of the oven, but it can be stored in a breadbox or wrapped in a cloth for a couple of days.