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Home » Baking

Traditional Moroccan Bread (Khobz)

Published: Feb 18, 2017 · Modified: Dec 23, 2021 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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An easy Moroccan bread to accompany everyday Tagine.
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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.

A close up of a Moroccan bread sitting on top of a wooden table


khubz or khobez is the bread in Arabic language. This traditional Moroccan Bread is sometimes called Khobz Kesra or Khobz Eddar.

A bread on a paper sheet and knife


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.

A metal bowl showing a mixture

 We'll need to combine your flours, yeast, salt and sugar.

A metal bowl showing a mixture and egg


Crack an egg.

A metal bowl showing a mixture and pouring milk


Then follow with the oil and milk.

A metal bowl showing a dough formed


Gradually add water until you get a fairly sticky dough, as the picture shown above.

A cut in parts dough sitting on top of a wooden cutting board, with cutting tool

Let the dough rise and double in size then cut into 8 equal parts.

A wooden cutting board, with Bread dough and hand

Roll each part into a ball then flatten with your hand to form a circle.

A close up of round dough on a paper sheet

Brush each circle with egg wash.

A close up of a round dough on a paper sheet and hand holding knife

Using a lame or a sharp knife start scoring the bread top then sprinkle with sesame seeds.

A close up of a sandwich sitting on top of a table and cut in pieces

Bake and enjoy.

A close up of a sandwich sitting on top of a table and cut in pieces with a knife

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 🙋.


Products I like and used for this recipe: ( nope no one paid me to write this, just stuff I like and recommend)

A close up of a pan
Nordic Baking Sheet
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A close up of a product of several knifes
Cuisinart Knives
A bread on a paper sheet and knife

Traditional Moroccan bread (Khobz)

An easy Moroccan bread to accompany everyday Tagine.
4.50 from 8 votes
Print Pin Rate
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Course: bread, Breakfast, dinner
Cuisine: Mediterranean, Moroccan
Author: Amira

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

* You can use corn,barley,oat,farina or more AP flour instead as well.
** 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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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Mayanka Khetarpal

    April 14, 2021 at 7:54 am

    4 stars
    Hi Amira,
    Can I use active dry yeast?
    Let me know
    Thanks,
    Mayanka

    Reply
    • Amira

      April 17, 2021 at 12:07 am

      Yes you can Mayanka.

      Reply
  2. Steve

    November 20, 2020 at 6:41 am

    5 stars
    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!

    Reply
    • Amira

      November 20, 2020 at 10:54 am

      Caraway seeds.. I love this idea will make it fragrant and delicious. Thank you so much Steve for the feedback, happy you enjoyed it.

      Reply
  3. Hager

    April 26, 2020 at 4:39 pm

    5 stars
    Making your TRADITIONAL MOROCCAN BREAD (KHOBZ) today and can’t wait for magrab to break my fast with it. Thank you for sharing

    Reply
    • Amira

      April 29, 2020 at 1:45 am

      Oh thank you Hager for sharing your photo with us.. Have a delicious iftar and Ramadan Mubarak

      Reply
      • Kay

        April 17, 2021 at 2:00 pm

        Hello, is it possible to make this with levain instead of yeast ?
        Ramadan Mubarak. May it be fruitful.

        Reply
        • Amira

          April 18, 2021 at 11:11 am

          Ramadan Kareem Kay, I actually haven't tried that before.

          Reply
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I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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