Moroccan Khobz: Rustic Semolina Yeast Bread

Written by on in Baking, Bread, World Cuisine

Bring the aroma of a Moroccan bakery into your kitchen with this rustic Khobz bread. With a crisp golden crust and a soft, airy crumb, this yeast-leavened loaf blends all-purpose flour and nutty semolina for authentic flavor. Perfect for scooping up tagines or serving alongside soups, this bread is surprisingly easy for home bakers and delivers comforting, worldly warmth in every bite.

Top Tip

For the crispiest crust, bake Khobz on a preheated baking stone or inverted baking sheet.

Ingredients

For the Dough

  • 2 cups all-purpose flour (plus extra for kneading)
  • 1 cup fine semolina flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/4 cups warm water (about 110°F)
  • 1 1/2 tsp sugar
  • 1 1/4 tsp salt
  • 2 tbsp olive oil

For Shaping and Baking

  • 1-2 tbsp semolina flour (for dusting)

Steps

  1. In a small bowl, combine the warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
  2. In a large mixing bowl, whisk together all-purpose flour, semolina, and salt. Make a well in the center and add the yeast mixture and olive oil.
  3. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Add more flour as needed if sticky.
  4. Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
  5. Punch down the dough and shape it into a round, flat loaf about 1 inch thick. Place on a parchment-lined baking sheet dusted with semolina. Cover and let rise again for 30–40 minutes.
  6. Meanwhile, preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven to heat.
  7. Just before baking, prick the top of the loaf all over with a fork and lightly dust with more semolina.
  8. Bake for 20–25 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
  9. Cool on a wire rack before slicing. Serve warm or at room temperature.

Nutrition

  • Calories: 210
  • Protein: 6g
  • Net Carbs: 41g
  • Fat: 3g
  • Fiber: 2g

Tips

  • For extra flavor, add a teaspoon of nigella or sesame seeds to the dough or sprinkle on top before baking.
  • If you don’t have semolina, use all-purpose flour only—the texture will be slightly different but still delicious.
  • Khobz freezes well: slice and wrap tightly, then reheat in the oven when ready to serve.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, use the same amount of instant yeast and skip the proofing step—just mix it directly with the dry ingredients.

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How do I know if my dough is kneaded enough?

The dough should be smooth and elastic, and it should spring back when pressed. If it’s sticky, add a bit more flour and continue kneading.

What can I serve with Moroccan Khobz?

This bread is perfect for scooping up stews like tagine, dipping in olive oil, or making sandwiches with grilled vegetables or meats.

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