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Khobz

A traditional Moroccan round bread with a crusty exterior and a soft, chewy interior. Perfect for scooping up tagines and soups.

35 minMediumServes 4340 cal/serving

MoroccanSideOvenVeganVegetarianMediterraneanHalal-friendlyKosher-styleNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 1.25 cups warm water
  • 1.5 tsp active dry yeast
  • 1 tsp granulated sugar
  • 3 cups unbleached all-purpose flour
  • 1 tsp fine sea salt
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fine semolina flour

Instructions

  1. 1

    In a bowl, combine 1.25 cups warm water, 1.5 tsp active dry yeast, and 1 tsp granulated sugar, then let rest for 5 minutes until foamy.

  2. 2

    Add 3 cups unbleached all-purpose flour, 1 tsp fine sea salt, and 1 tbsp extra virgin olive oil to the yeast mixture and stir until a shaggy dough forms.

  3. 3

    Knead the dough on a lightly floured surface for 8 minutes until smooth, then cover and let rise for 1 hour.

  4. 4

    Divide dough into round discs, dust with 2 tbsp fine semolina flour, cover, and rest for 30 minutes.

  5. 5

    Prick top of discs with a fork and bake at 425 degrees Fahrenheit for 15 minutes until golden brown.

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Questions

What is Khobz?

A traditional Moroccan round bread with a crusty exterior and a soft, chewy interior. Perfect for scooping up tagines and soups. This reference files it under Moroccan side: made in the oven, rated medium and about 35 minutes start to finish.

What if the yeast does not foam in Khobz?

Step 1 reads: "In a bowl, combine 1.25 cups warm water, 1.5 tsp active dry yeast, and 1 tsp granulated sugar, then let rest for 5 minutes until foamy." Then it is dead or the liquid was too hot. Step 1 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

Is there a substitute for yeast in Khobz?

The entry for Khobz calls for 1.5 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Khobz gluten-free?

Yes. The gluten in Khobz is 3 cups unbleached all-purpose flour, 2 tbsp fine semolina flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Which part of Khobz can be done ahead?

Everything up to step 3. Step 3 is a built-in pause of 1 hour: "Knead the dough on a lightly floured surface for 8 minutes until smooth, then cover and let rise for 1 hour." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

Serve it with

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