Go Back
A bread on a paper sheet and knife
Print Recipe
4.5 from 4 votes

Traditional Moroccan bread (Khobz)

An easy Moroccan bread to accompany everyday Tagine.
Course: bread, Breakfast, dinner
Cuisine: Mediterranean, Moroccan
Author: Amira


  • 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.


  • 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 1/2 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.


* You can use corn,barley,oat,farina or more AP flour instead as well.
** My dough took 3/4 cup of water and I felt it was enough.
*** Roll the dough to the thickness of your liking I like mine thick.