Give your dinner table a fancy look with this easy Moroccan bread recipe. A shiny crust, sprinkled with nutty sesame seeds and underneath is a chewy, spongy center. Perfect with any soup, or to soak up sauce.
khubz or khobez is the bread in Arabic language. This traditional Moroccan Bread is sometimes called Khobz Kesra or Khobz Eddar.
It has been a while since I made khobz for the blog. Khobz Ksra is a classic Moroccan bread that is very versatile as it can be made with corn, barley, farina or wheat flour. In this recipe I am using a combination of whole wheat, farina and AP flour. So let's see how you can make it.
We'll need to combine your flours, yeast, salt and sugar.
Crack an egg.
Then follow with the oil and milk.
Gradually add water until you get a fairly sticky dough, as the picture shown above.
Let the dough rise and double in size then cut into 8 equal parts.
Roll each part into a ball then flatten with your hand to form a circle.
Brush each circle with egg wash.
Using a lame or a sharp knife start scoring the bread top then sprinkle with sesame seeds.
Bake and enjoy.
This Khobz is a most staple in Moroccan cuisine. It is simple, easy to make and very versatile. Sometimes people like adding different seeds or spices to the dough like anise, fennel cumin or black seeds. Sometimes people roll the bread over farina, oats, barley or just white flour. I've chosen to bake it the simplest way and you go from there. Play with the dough and bit it is very forgiving and it is a lot of fun specially with kids.
I hope you'll like kneading,baking and eating this everyday Moroccan bread... See you next time 🙋.
Related Recipes
- Unleavened bread is easy to make and does not require any special ingredients or equipment. All you need is flour, water, olive oil and salt.
- With just a few key ingredients, you can bring the taste of Morocco to your kitchen with this easy Harira Soup Recipe. A filling and warming recipe that you need to try.
Traditional Moroccan bread (Khobz)
Ingredients
- 1 cup AP flour.
- 1 cup whole wheat flour*.
- 2 cups semolina.
- 1 Tablespoon dry yeast.
- 1 Tablespoon sugar.
- 1 teaspoon salt.
- 1 Tablespoon olive oil.
- 1 egg.
- 1 cup warm milk.
- 1 cup warm water.
For brushing
- 1 egg.
- 1 teaspoon milk.
- 2 drops of white vinegar.
Instructions
- In your mixer bowl add first 6 ingredients and mix them well together.
- Add the oil and mix.
- Then add the egg, milk then mix well.
- Gradually add water until you get a sticky dough like the one shown above.**
- Transfers the dough into an oiled bowl, cover and let it rise from 1 to 1 ½ hours until doubled.
- Cut the dough into 8 equal parts, then roll each part into a 7mm thick circle.***
- Cover and let it rise for another 30 minutes.
- Preheat oven to 350F.
- Brush each circle with the egg mixture, sprinkle some sesame seeds on top and with a sharp knife cut a cross over the top.
- Bake for 15 minutes or until the bottom browns nicely then turn on the broiler for a minutes for the top to brown.
- Serve hot with butter or with any Moroccan tagine.
Notes
** My dough took ¾ cup of water and I felt it was enough.
*** Roll the dough to the thickness of your liking I like mine thick.
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Mayanka Khetarpal
Hi Amira,
Can I use active dry yeast?
Let me know
Thanks,
Mayanka
Amira
Yes you can Mayanka.
Steve
Turned out perfectly. I made it exactly per the recipe and directions except I added 1 tablespoon of wheat gluten to account for the whole wheat flour in the recipe. Next time, I plan to try making it with rye flour instead of the whole wheat and add some caraway seeds to the dough. Thank you for sharing the recipe!
Amira
Caraway seeds.. I love this idea will make it fragrant and delicious. Thank you so much Steve for the feedback, happy you enjoyed it.
Hager
Making your TRADITIONAL MOROCCAN BREAD (KHOBZ) today and can’t wait for magrab to break my fast with it. Thank you for sharing
Amira
Oh thank you Hager for sharing your photo with us.. Have a delicious iftar and Ramadan Mubarak
Kay
Hello, is it possible to make this with levain instead of yeast ?
Ramadan Mubarak. May it be fruitful.
Amira
Ramadan Kareem Kay, I actually haven't tried that before.
Ludivine
This looks a lot like Algerian Khobz al dar. Will give it a try 🙂
Amira
Ludivine, Yes, I've noticed that too. Algeria and Morocco are so close so may be it went from one to the other :). I hope you'll like it.
Marie Kléber
This sounds good! And great! Easy to make. This is what I làve with your recipes Amira. We can all do them, have fun and enjoy testing delicious food.
Be sure I will try!
Tale care. Love from Paris
Juliana
What an interesting bread Amira...as I have never seen it before...thanks for the recipe...very helpful!
Have a great week ahead 🙂
Evelyne CulturEatz
Never had Khobz and not mamde them obviously, but they look really good. Are they any relation to the large disk sweeter bread I find in my Middle-Eastern store? No idea the name alas.
Karen (Back Road Journal)
I often cook Moroccan meals but usually just buy a flatbread to serve with it. Thank you for sharing something I can not make.
Karen (Back Road Journal)
Spell check must have helped out, I meant to say something I can NOW make. 😀