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Moroccan Bread, also known as Khobz, is a staple ingredient in any Moroccan spread and is known for its distinguishable round, flat shape. Today we are making it using 5 simple ingredients: flour, salt, sugar, oil, and yeast.

Moroccan lentil soup in a bowl

Bread is an essential part of most meals in Morocco, often enjoyed using our hands and used to scoop up delicious sauces and dip into soup.

In any given city you can find proud bakers with variations of this freshly baked khobz, stacked in towers, wafting the most comfortingly sweet smell.

Many older Moroccan neighborhoods, like the one my dad grew up in, have communal ovens that local families and bakers will use and share to bake bread. These impressively large clay ovens are designed to cook several loaves at once, and there is usually a local from the neighborhood tasked with managing the job.

Every baker and family has a slightly different recipe and way of making their bread, a big part of what makes khobz so special. This bread is traditionally served alongside tagines, soups and salads, like this Moroccan Chicken Tagine or this Zaalouk Eggplant Salad.

Instructions

ingredients to make Moroccan bread
Add both kinds of flour, yeast, sugar, salt, oil, and warm water to a large mixing bowl.
Moroccan bread dough on a pot
Mix everything together with your hands, adding a small splash of warm water and oil if too dry. Continue to knead until a consistent dough forms, adding oil to your hands if things get too sticky. 
Moroccan dough rising
Rub the dough with a drizzle of oil, cover with plastic wrap or a clean towel and rest for 45 minutes, or until it has doubled in size. 
a loaf of Moroccan bread with semolina flour
Divide the dough into fourths and roll each section into a ball. Roll each ball in semolina flour to coat.
a loaf of Moroccan bread dough
Cover again and give the discs 15 minutes to rest. Gently flatten each ball of dough into a round, pizza shaped disc. They should be about ¼ inch in height. 
Moroccan bread dough in a pot
Prep a baking surface (you can use a baking sheet, cast iron pan, or dutch oven) with parchment paper or a sprinkle of semolina flour to keep the bread from sticking.

Note: for that signature Moroccan look, sprinkle some semolina on top of your homemade khobz before baking.

Moroccan bread in a dutch oven
Preheat your oven to 425° F / 218° C. Lightly poke the loaves with a fork. Bake each loaf in its own prepared pan, so they have enough room to rise, for 15-20 minutes, or until they are golden brown all around. Bismillah!
loaves of Moroccan bread
Tip: poking the dough with a fork creates a vent for air to escape, creating the perfect texture and lots of holes inside the bread, also known as crumb.
semolina in a dutch oven

Prepping Your Bread Pan

Prepping your pan is a super important step in this Moroccan bread recipe in preventing sticking. It also helps achieve the texture mentioned above.

Here are a few options available to you for prepping your pan:

  • Oil – this option is convenient as we’re already using oil in this recipe, and it works well! A light drizzle and quick spread around the pan you’re baking in will do the trick.
  • Semolina – prepping the pan with semolina mimics the Moroccan bread ovens and adds an element of nostalgia for me. It’s not necessary, but earns major bonus points for being delicious and cute.
  • Parchment paper – if you want to skip the oil and keep things simple, parchment paper works too.
bowls of bisarra with Moroccan bread

What to Eat it With

How to Make Moroccan Chicken Tagine

Classic Moroccan Tomato Side Salad

Bisarra (Moroccan Fava Bean Soup)

Zaalouk (30 Minute Moroccan Eggplant Dip)
Moroccan lentil soup in a bowl

Bismillah,

Salima written in cursive
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Moroccan lentil soup in a bowl

Fresh Khobz Recipe (Moroccan Bread)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Salima Benkhalti
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 2 hours
  • Yield: 4 loaves 1x
  • Category: side dish, appetizer
  • Method: Baked
  • Cuisine: Moroccan, North African
  • Diet: Vegan
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Description

Moroccan bread, also known as Khobz, is a staple ingredient in any Moroccan spread and is known for its distinguishable round, flat shape. Today we are making it using 5 simple ingredients: flour, salt, sugar, oil, and yeast. 

Ingredients

Units Scale

Instructions

  1. Add both kinds of flour, yeast, sugar, salt, oil, and warm water to a large mixing bowl.
  2. Mix everything together with your hands, adding a small splash of warm water and oil if too dry. Continue to knead until a consistent dough forms, adding oil to your hands if things get too sticky. 
  3. Rub the dough with a drizzle of oil, cover with plastic wrap or a clean towel and rest for 45 minutes, or until it has doubled in size. 
  4. Divide the dough into fourths and roll each section into a ball. Roll each ball in semolina flour to coat.
  5. Cover again and give the discs 15 minutes to rest. Gently flatten each ball of dough into a round, pizza shaped disc. They should be about ¼ inch in height. 
  6. Prep a baking surface (you can use a baking sheet, cast iron pan, or dutch oven) with parchment paper or a sprinkle of semolina flour to keep the bread from sticking.
  7. Preheat your oven to 425° F / 218° C. Lightly poke the loaves with a fork. Bake each loaf in its own prepared pan, so they have enough room to rise, for 15-20 minutes, or until they are golden brown all around. Bismillah!

Equipment

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