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 🙋.
- 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.
Products I like and used for this recipe: ( nope no one paid me to write this, just stuff I like and recommend)
Traditional Moroccan bread (Khobz)
- 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.
- 1 egg.
- 1 teaspoon milk.
- 2 drops of white vinegar.
- 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.
** 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.
Can I use active dry yeast?
Let me know
Yes you can Mayanka.
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!
Caraway seeds.. I love this idea will make it fragrant and delicious. Thank you so much Steve for the feedback, happy you enjoyed it.
Making your TRADITIONAL MOROCCAN BREAD (KHOBZ) today and can’t wait for magrab to break my fast with it. Thank you for sharing
Oh thank you Hager for sharing your photo with us.. Have a delicious iftar and Ramadan Mubarak
Hello, is it possible to make this with levain instead of yeast ?
Ramadan Mubarak. May it be fruitful.
Ramadan Kareem Kay, I actually haven't tried that before.