Khobz
Moroccan Round Flatbread
Khobz is a staple Moroccan round flatbread, traditionally baked in communal ovens. It's a versatile bread perfect for scooping up tagines and other flavorful dishes, forming the foundation of many Moroccan meals.
🧂 Ingredients
- 500 g All-purpose flour(You can also use a mix of all-purpose flour and bread flour for a chewier texture.)
- 100 g Fine semolina flour(Adds a slightly nutty flavor and a tender crumb.)
- 2 tsp Active dry yeast(Ensure your yeast is fresh and active.)
- 1 tsp Salt
- 1 tsp Anise seeds(Optional, but traditional for a subtle licorice flavor. Can be lightly crushed for more flavor.)
- 300-350 ml Warm water(Approximately 105-115°F (40-46°C). Adjust based on flour absorption.)
- 1 tbsp Olive oil(For greasing the bowl and optionally for brushing the baked bread.)
👨🍳 Instructions
- 1
Activate the yeast: In a small bowl, combine the active dry yeast with about 100ml of the warm water and a pinch of sugar (optional, but helps activate yeast). Let it sit for 5-10 minutes until foamy and bubbly. This indicates the yeast is alive and active.
⏱️ 10 minutes - 2
Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, semolina flour, salt, and anise seeds (if using).
⏱️ 2 minutes - 3
Mix the dough: Make a well in the center of the dry ingredients. Pour in the activated yeast mixture and the remaining warm water. Gradually mix the flour into the liquid using your hands or a wooden spoon until a shaggy dough forms. Add the tablespoon of olive oil.
⏱️ 5 minutes - 4
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth, elastic, and no longer sticky. It should spring back slowly when poked.
⏱️ 10 minutes - 5
First rise: Lightly grease a clean bowl with olive oil. Place the kneaded dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
⏱️ 1 hour - 1 hour 30 minutes - 6
Shape the bread: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 6 equal portions. Shape each portion into a smooth ball. Flatten each ball into a round disc, about 1.5-2 cm (about 3/4 inch) thick and 15-20 cm (6-8 inches) in diameter. You can use a rolling pin or your hands.
⏱️ 10 minutes - 7
Second rise: Place the shaped discs on baking sheets lined with parchment paper, leaving some space between them. Cover them loosely with a clean kitchen towel or plastic wrap. Let them rise in a warm place for another 30-45 minutes, or until visibly puffy.
⏱️ 30-45 minutes - 8
Preheat oven: While the dough is rising for the second time, preheat your oven to 220°C (425°F). If you have a baking stone or steel, place it in the oven to preheat.
- 9
Bake the khobz: Carefully transfer the risen bread discs onto the preheated baking stone/steel or directly onto the oven racks (or bake on the parchment-lined baking sheets). Bake for 15-20 minutes, or until the bread is golden brown on top and bottom, and sounds hollow when tapped on the underside.
⏱️ 15-20 minutes - 10
Cool: Remove the khobz from the oven and transfer to a wire rack to cool slightly. You can brush them with a little olive oil while warm for a soft crust, if desired.
⏱️ 5 minutes
💡 Pro Tips
- ✓For a crispier crust, you can spritz the oven with water a couple of times during the first few minutes of baking.
- ✓Traditionally baked in communal village ovens, which impart a unique flavor and texture.
- ✓Khobz is perfect for scooping up tagines, stews, and dips.
- ✓Store cooled khobz in a bread bag or wrapped in a clean kitchen towel to keep it soft.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a teaspoon of nigella seeds (kalonji) along with the anise seeds for a different flavor profile.
- Use whole wheat flour for a portion of the all-purpose flour for a nuttier, heartier bread.
- Incorporate a pinch of ground cumin or coriander for a subtle savory note.