Breads and Muffins

Moroccan Bread

Moroccan bread 15
Moroccan bread is also called khobz. It is a must have with almost every meal in Morocco. We like to have it for breakfast, use it to make sandwiches, eat it with soups and of course serve it with tagine.

Growing up my mom made us fresh Moroccan bread (khobz) almost everyday. She used to prepare it in the morning so it will be ready for lunch time. And let me tell you, there is nothing better than the smell and taste of warm fresh bread. It was truly a treat 🙂

Moroccan bread is super easy to make. In fact, it’s easier than making pizza dough because you don’t have to flatten it that much. So if you know how to make pizza dough, you can make Moroccan bread.

Prep time: 20 minutes

Cook time: 20 minutes

Inactive time: 90 minutes

Makes: 2 medium size breads.

Ingredients:

2 cup of all purpose flour
2 cups of fine semolina + more for dusting the top of the bread
1-2 teaspoons of salt
1 packet (1/4 oz) of active dry yeast
2 teaspoons of sugar
1 1/2 – 2 cups of warm water
Additional flour for kneading the dough (about 1/4 cup)

Directions:

Line 2 baking sheets with parchment paper.

Moroccan bread 1
In a small bowl, combine the dry yeast, sugar and 1 cup of warm water. Set it aside for 5 to 10 minutes until it foams up as shown on the picture above.

Moroccan bread 3
In the mean time prepare the dry ingredients by combining the flour, semolina and salt in another large bowl.

Moroccan bread 5
Add the yeast mixture to the dry ingredients and mix with your hand. Add the remaining 1/2-1 cup of water slowly until the the dough comes together. If you find that you added too much water, just dust the dough with some flour until you get the desired consistency.

You can definitely do this step using a dough mixerif you don’t feel like getting your hands dirty 😉

Moroccan bread 6
Transfer the dough to a flat floured surface and start kneading it using the palm of your hand until it becomes elastic.

Moroccan bread 7
Place the dough back in the bowl and cover it with a kitchen towel. Allow it to rest for 10 to 15 minutes.

Moroccan bread 8
Once the dough has rested, divide it in half then flatten each one into circles of about 1/4 inch thick using the palm of your hand.

Moroccan bread 9
Transfer each flattened dough to the prepared baking sheets and dust the top with the additional semolina.
Cover with a kitchen towel and allow them to rest for 1 – 1 1/2 hours until they rise and spring back when gently pressed with your index finger.

Moroccan bread 11
Once they rise, pre-heat the oven to 425 F. Poke the top of the bread in a few places using a fork.

Moroccan bread 12
Bake for 20 to 25 minutes until nicely browned. Rotate the pans half way so they can bake evenly.

Moroccan bread 14
Transfer the bread to a cooling rack to cool.

Moroccan bread
Enjoy the Moroccan bread warm or at room temperature.

For storage: wrap the bread in a towel if planning to use it within 24 hours, or cut it up into desired pieces and put it in a zip-lock bag and store it in the freezer for up to 6 months. To reheat just toast the bread.

Moroccan Bread
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Ingredients
  • 2 cup of all purpose flour
  • 2 cups of fine semolina + more for dusting the top of the bread
  • 1-2 teaspoons of salt
  • 1 packet (1/4 oz) of active dry yeast
  • 2 teaspoons of sugar
  • 1½ – 2 cups of warm water
  • Additional flour for kneading the dough (about ¼ cup)
Directions
  1. Line 2 baking sheets with parchment paper.
  2. In a small bowl, combine the dry yeast, sugar and 1 cup of warm water. Set it aside for 5 to 10 minutes until it foams up.
  3. In the mean time prepare the dry ingredients by combining the flour, semolina and salt in another large bowl.
  4. Add the yeast mixture to the dry ingredients and mix with your hand. Add the remaining ½-1 cup of water slowly until the the dough comes together. If you find that you added too much water, just dust the dough with some flour until you get the desired consistency.
  5. Transfer the dough to a flat floured surface and start knead it for about 10 minutes using the palm of your hand until it becomes elastic.
  6. Place the dough back in the bowl and cover it with a kitchen towel. Allow it to rest for 10 to 15 minutes.
  7. Once the dough has rested, divide it in half then flatten each one into circles of about ¼ inch thick using the palm of your hand.
  8. Transfer each flattened dough to the prepared baking sheets and dust the top with the additional semolina.
  9. Cover them with a kitchen towel and allow them to rest for 1 – 1½ hours until they rise and spring back when gently pressed with your index finger.
  10. Once they rise, pre-heat the oven to 425 F. Poke the top of the bread in a few places using a fork.
  11. Bake for 20 to 25 minutes until nicely browned. Rotate the pans half way so they can bake evenly.
  12. Transfer the bread to a cooling rack to cool.
  13. Enjoy the Moroccan bread warm or at room temperature.

5 Comment

    1. Thank you Janet!
      I sure hope you try it 🙂
      Also, thank you for ready my blog and trying the recipes, I really appreciate it!

      1. I made it today. Yum. I understand why your Mom made it almost every day. My husband and I ate most of one circle loaf today. I bought extra of the semolina flour because I had a feeling I was going to make it more than once. That was a smart move.

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