Khobz (Moroccan Semolina Flatbread)

About This Recipe

Khobz is the everyday bread of Morocco, baked fresh daily in nearly every household and served alongside almost every meal, used both as an eating utensil for scooping tagines and as a snack on its own. The dough combines semolina flour with regular wheat flour, giving the finished loaf a slightly coarser, nuttier texture than a purely white-flour bread, along with good structure for tearing off pieces. Traditionally shaped into flat rounds and baked in a communal wood-fired oven (many neighborhoods still send their shaped dough to a local ferrane baker), khobz develops a substantial, deeply golden crust while staying soft and slightly chewy within.

Ingredients

Serves 6

• 2 cupssemolina flour (fine)
• 1.5 cupsall-purpose flour(plus more for dusting)
• 2 tspinstant yeast
• 1.5 tspsalt
• 1 tbspsugar
• 1.5 cupswarm water
• 2 tbspolive oil
• 2 tbspcornmeal(for dusting the baking sheet)

Instructions

1. 1

   Mix the dough

   Combine semolina, flour, yeast, salt and sugar, then stir in warm water and olive oil until a soft, slightly sticky dough forms.

2. 2

   Knead

   Knead 10 minutes by hand or 6 minutes with a stand mixer until smooth and elastic.

3. 3

   First rise

   Cover and let rise in a warm spot 1 hour until doubled.

4. 4

   Shape

   Divide the dough into 2 rounds, shaping each into a flat disc about 8 inches across and 1 inch thick.

5. 5

   Second rise

   Place the rounds on a cornmeal-dusted tray, cover loosely, and let rise 30-40 minutes until puffy.

6. 6

   Score and bake

   Poke a pattern of holes across the top with a fork, then bake at 220C/425F for 25-30 minutes until deeply golden and the bottom sounds hollow when tapped.

   Docking the dough with a fork prevents large air pockets from forming as it bakes.

7. 7

   Cool

   Let the loaves cool at least 15 minutes on a rack before slicing or tearing.

Variations

• •

  Batbout is a smaller, stovetop-cooked version of this same dough, puffing up like pita on a hot skillet.

• •

  Adding a spoonful of aniseed to the dough gives a fragrant variation common in some regions.

• •

  A whole wheat version substitutes half the flour with whole wheat for a heartier, nuttier loaf.

Storage

Best eaten the day it's baked; wrap leftovers in a cloth or paper bag at room temperature for a day, or freeze sliced and reheat directly from frozen in a warm oven.

Frequently Asked Questions