Khobz (Moroccan Round Semolina Bread)
Local name: خبز
In short: Soft, round Moroccan loaves with a thin crust and a tender crumb, made with semolina and wheat flour and used to scoop up tagines and salads. It takes about 50 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 25 min
- Resting
- 2 h
- Total
- 50 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 270 kcal
Khobz is the daily bread of Morocco, and it does the job of a fork and spoon. Moroccan families knead their own dough and often send the shaped loaves to the neighborhood communal oven to bake. The loaves are round, flat-topped and slightly chewy, with fine semolina in the dough for a faintly sweet, nutty flavor. Tear off a piece and use it to scoop tagine sauce, salads and dips.
Instructions
- Mix the flour, semolina, yeast, salt and sugar in a large bowl. Add the water and stir into a shaggy dough, then knead for 10 minutes on a lightly floured surface, until smooth and elastic.
- Put the dough in an oiled bowl, cover and let it rise in a warm place for 1 hour, until doubled.
- Divide the dough in two. Shape each piece into a tight ball, then flatten it gently into a disc about 20 cm (8 in) wide and 3 cm (1 1/4 in) thick.
- Dust a tray with semolina and set the discs on it. Cover with a towel and let them rise for 45 minutes, until puffy.
- Meanwhile, heat the oven to 230°C (450°F) with a baking sheet or stone inside. Prick the loaves all over with a fork to stop large bubbles forming.
- Slide the loaves onto the hot sheet and bake for 20 to 25 minutes, until golden and hollow-sounding when tapped underneath.
- Cool on a rack under a clean towel, which keeps the crust soft.
Tips
- No fine semolina? Use all flour, or add a little cornmeal for a similar light crunch. The crust will be slightly paler.
- For an even softer crust, brush the hot loaves with a little water or olive oil and cover them with a towel as they cool.
Questions and answers
Can I freeze khobz?
Yes. Freeze whole loaves once cool in a freezer bag for up to 3 months. Thaw at room temperature, then warm in a 180°C (350°F) oven for 8 minutes.
What is the difference between khobz and pita?
Khobz is a thick, round loaf with a soft crumb, while pita is thin with a pocket. Khobz is torn and used to scoop rather than split open and filled.
How long does khobz keep?
It is best on the day it is baked. Keep it wrapped in a cloth at room temperature for up to 2 days, or refresh stale pieces in a hot oven for 5 minutes.
How long does it take to make Khobz (Moroccan Round Semolina Bread)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Khobz (Moroccan Round Semolina Bread)?
About 270 kcal per serving, with 8 g of protein, 55 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 270 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 55 g |
| Fat | 2 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 580 mg |
Estimated values, calculated from the ingredients.
