clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Moroccan lentil soup in a bowl

Khobz (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


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. 


Units Scale


  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 degrees F / 218 degrees 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!