Snack · 120 min · moroccan

Khobz (Moroccan Country Bread)

A Moroccan snack built around flour and semolina — on the table in 120 minutes.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Flour
• 0.5 cup Semolina
• 1.75 cups Water
• 2.25 tsp Instant yeast
• 1 tbsp Sugar
• 2 tsp Salt
• 2 tbsp Olive oil

Steps

1. Dissolve the yeast and sugar in warm water and rest 5 minutes until foamy. Mix with the flour, semolina, salt, and olive oil into a soft dough.
2. Knead 10 minutes until smooth and elastic. The dough should be soft enough to dent easily — khobz is tender, not chewy.
3. Rise 1 hour until doubled, then divide into 4 balls. Flatten each into a 7-inch round, about 3/4-inch thick.
4. Dust with semolina and rest 30 minutes — the rounds will puff slightly. Prick the tops with a fork in the traditional pattern.
5. Bake at 450°F for 12 to 15 minutes, until golden and hollow-sounding when tapped underneath.
6. Cool on a rack. Khobz is the spoon of Morocco — every tagine, salad, and soup is eaten with it, never with utensils.

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