Moroccan khobz

Round, crusty white loaves for tearing, dipping and scooping.

Standing beside a wire rack, the cook uses oven mitts to lower one golden khobz beside the other loaf.
Makes
Two 20 cm loaves
Heat
225°C
Baking time
About 20 min
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Moroccan Khobz

Makes
Two 20 cm loaves
Heat
225°C
Baking time
About 20 min
Morocco World collection

Moroccan Khobz

Method

  1. 01 · Mix

    Use: All ingredients

    Line sheet. Mix flour, salt and sugar; dissolve yeast in some water in a central well. Add remaining water and oil.

    Ready when: Combined

    A wooden spoon drawing flour into the wet centre of a bowl of khobz dough.
    01 Mix the doughDraw the flour into the yeast water, then mix in the remaining water and oil.

  2. 02 · Knead

    5–10 min

    Use: Dough

    Knead, adjusting flour/water sparingly.

    Ready when: Soft, elastic, not sticky

    Seen from the side, the cook leans into kneading one soft khobz dough mass on the floured bench.
    02 Knead until smoothWork the dough until soft and elastic, adjusting flour or water sparingly.

  3. 03 · Rest

    10–15 min

    Use: Dough

    Divide into two smooth mounds on sheet; cover.

    Ready when: Relaxed

    Standing at the opposite side of the bench, the cook lowers a cloth over two rounded dough mounds.
    03 Divide and restCover the two smooth mounds for their short rest.

  4. 04 · Proof

    About 1 h

    Use: Dough

    Pat into rounds 6 mm thick; cover.

    Ready when: Puffy; light press springs back

    The cook leans over a lined tray to pat the dough into two broad, thin rounds.
    04 Flatten and let risePat the dough into even rounds, then cover until puffy.

  5. 05 · Bake

    About 20 min

    Use: Rounds

    Preheat; score or prick tops. Bake, rotating if needed. Cool on rack.

    Ready when: Golden; hollow tap

    Standing beside a wire rack, the cook uses oven mitts to lower one golden khobz beside the other loaf.
    05 Bake and coolPrick or score the risen rounds before baking, then cool the golden loaves on a rack.

What to look for

StageLook / feel forNeeds attention
KneadPliable dough.Stiffness.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Slow riseCold room.Allow longer.Use active yeast.
Sticky doughExcess water.Knead in flour gradually.Add water progressively.

Show ingredient flow

Recipe

Moroccan Khobz

Round white loaves for tearing and scooping.

How do I make it?

  1. Mix

    Line a baking sheet. Mix the flour, salt and sugar, make a hollow in the centre and dissolve the yeast there with some of the water. Add the rest of the water and the oil, then mix.

    A wooden spoon drawing flour into the wet centre of a bowl of khobz dough.
    Draw the flour into the yeast water, then mix in the remaining water and oil.

    Ready when: Combined

  2. Knead

    5–10 min

    Knead for 5–10 minutes, adding only a little flour or water if needed. Stop when the dough is soft, stretchy and no longer sticky.

    Seen from the side, the cook leans into kneading one soft khobz dough mass on the floured bench.
    Work the dough until soft and elastic, adjusting flour or water sparingly.

    Ready when: Soft, elastic, not sticky

  3. Rest

    10–15 min

    Make two smooth dough mounds and put them on the sheet. Cover and rest for 10–15 minutes.

    Standing at the opposite side of the bench, the cook lowers a cloth over two rounded dough mounds.
    Cover the two smooth mounds for their short rest.

    Ready when: Relaxed

  4. Flatten and rise

    About 1 h

    Pat the dough into rounds 6 mm thick. Cover and leave for about 1 hour, until puffy and a light finger press springs back.

    The cook leans over a lined tray to pat the dough into two broad, thin rounds.
    Pat the dough into even rounds, then cover until puffy.

    Ready when: Puffy; light press springs back

  5. Bake

    About 20 min

    Heat the oven to 225°C and make shallow cuts or prick holes in the tops. Bake for about 20 minutes, turning the sheet if needed, until golden and hollow-sounding when tapped. Cool on a rack.

    Standing beside a wire rack, the cook uses oven mitts to lower one golden khobz beside the other loaf.
    Prick or score the risen rounds before baking, then cool the golden loaves on a rack.

    Ready when: Golden; hollow tap

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Slow riseCold room.Allow longer. Use active yeast.
Sticky doughExcess water.Knead in flour gradually. Add water progressively.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Moroccan Khobz at a glance

Makes
Two 20 cm loaves
Heat
225°C
Baking time
About 20 min
Leavening
Yeast
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
Bread flour500 g100%