Moroccan Bread (Khobz)
Experience the warm, inviting flavors of North Africa with this authentic Moroccan Bread (Khobz) recipe. Made with a blend of all-purpose flour and semolina for a hearty texture, this traditional bread is soft on the inside with a delightfully crisp crust. Infused with the richness of olive oil and a touch of sugar, these golden loaves are perfect for scooping up tagines, serving alongside soups, or simply enjoying with butter and honey. With straightforward steps like kneading and two restful rises, this recipe delivers bakery-quality bread right from your oven in just over 2 hours. Ideal for family meals or special occasions, this homemade Khobz will transport your taste buds straight to Morocco.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 100 grams semolina
- 10 grams active dry yeast
- 10 grams sugar
- 10 grams salt
- 300 milliliters warm water
- 30 milliliters olive oil
- 50 grams extra semolina or flour for dusting
Instructions
In a large mixing bowl, combine the all-purpose flour, semolina, salt, and sugar.
In a separate small bowl, dissolve the yeast in half of the warm water, approximately 150 milliliters.
Allow the yeast and water mixture to sit for 5 to 10 minutes until it becomes frothy.
Add the yeast mixture to the dry ingredients along with the remaining warm water and the olive oil.
Mix the ingredients together until a rough dough forms. Use your hands or a wooden spoon to combine.
Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough is smooth, elastic, and no longer sticky. You can sprinkle additional flour if necessary.
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
Once the dough has risen, punch it down to release any air pockets and divide it into two equal portions.
Shape each portion into a round loaf and flatten it slightly, about 1 inch thick.
Sprinkle a baking sheet with extra semolina or flour and place the shaped loaves on the sheet.
Cover the loaves with a towel and let them rest for another 30 minutes, allowing a second rise.
Preheat your oven to 220°C (430°F).
Just before baking, slash the tops of the loaves with a sharp knife to create decorative patterns if desired.
Bake the loaves in the preheated oven for 20 minutes, or until they are golden brown and sound hollow when tapped at the bottom.
Remove from the oven and let the loaves cool on a wire rack before serving.
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3949 mg | 172% | |
| Total Carbohydrate | 504.2 g | 183% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 11.5 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 1017 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
