🍞 Khobz (Moroccan Bread)
Khobz is the round, flat country bread of Morocco, made from just flour, yeast, salt and water. It has a thin, lightly crisp crust and a soft, slightly chewy crumb. Khobz is torn by hand and used instead of cutlery to scoop up tagines, salads and dips, and it is on the table at almost every Moroccan meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g flour
- 7 g dried yeast
- 1½ tsp salt
- 320 ml warm water
- Oil for the tray
Method
- Mix the yeast with a little of the warm water and leave 5 minutes.
- Add the flour, salt and remaining water and knead 10 minutes into a smooth dough.
- Divide into 2 balls and flatten each into a 2 cm-thick disc on an oiled tray.
- Cover and let rise about 1 hour, then prick the tops with a fork.
- Bake at 220 °C for 20–25 minutes until golden and hollow-sounding.
How to make it lighter
- A quarter of a loaf is a typical side portion; slice before serving.
- Use bread to scoop vegetables rather than mopping up extra sauce oil.
- Replace part of the flour with whole-wheat flour for more fibre.
History
Khobz is the everyday bread of Morocco and the wider Maghreb. Traditionally, families shaped the dough at home and sent it to the neighbourhood communal oven, the ferran, for baking — a practice still seen in some older medinas.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →