Khobz bread: A traditional Moroccan-style bread for the family

Bread has been around for thousands of years and some of the earliest historical evidence shows it might have been almost 10 000years ago in Egypt. The closest we have now is breads like tortillas and pita breads. Khobz bread, a Moroccan unleavened bread still takes inspirations from those old traditions and it’s time for you to enjoy the same deliciousness. Bread has developed all around the world on their own and some inspired by others, which gives us even more great food to enjoy.

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Khobz bread suggestions

It is often homemade, and typically prepared with white flour mixed with wholewheat or semolina flour. It is sometimes flavoured with anise seeds, or topped with sesame seeds. Some modern tweaks are the addition of olives, poppy seeds or sunflower seeds. This bread is often served at breakfast, but also is eaten with stews and soups, especially as the winter months roll by. You can also top it with your favourite sandwich fillings.

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If you love baking, you’ll enjoy some great traditional flavours while still adding your own creative touch with this Moroccan Khobz bread.

Last updated on 11 April 2023

Khobz bread recipe

Recipe by Lungelo Mdakane Course: SidesCuisine: MoroccanDifficulty: Moderate

Prep time

1

hour 

30

minutes

Cooking time

20

minutes

Total time

1

hour 

50

minutes

I don’t know many people who don’t love some sort of bread, especially just after it comes out of the oven. This bread will leave you going back for another nibble, until you make another one!

Ingredients

• 4 cups 4 white flour or bread flour

• 2 tsp 2 salt

• 2 tsp 2 sugar

• 1 tbsp 1 yeast

• 2 tbsp 2 olive oil or vegetable oil

• 1¼ cups 1¼ warm water

Method

• Line a large baking sheet with parchment paper, or lightly oil it.
• In a large bowl, combine the flour, salt and sugar.
• Make a hole in the centre, add the yeast and some water then lightly stir.
• Add the rest of the water plus the oil to the bowl and mix.
• On a floured surface or in the bowl, knead the dough for 10 minutes. Add water or flour to make a smooth, soft, pliable but not sticky dough.
• Divide dough into 2 mounds and place on the pan. Leave to rest for 15 minutes.
• Press the mounds into flat round disks about 0.5cm thick and leave to rise for an hour.
• Preheat oven to 225°C and poke the rounds of dough in several areas with a fork.
• Bake for 20 minutes or until golden brown. Remove and allow to cool.

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