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Khobz

Khobz means bread in Arabic. This recipe is the traditional Moroccan recipe but this bread is also eaten in other North African countries.

Prep Time
7 hrs 30 mins
Cook Time
30 mins
Total Time
7 hrs 50 mins
Servings: 5 loaves
Calories: 13 kcal
Course: Bread
Cuisine: Moroccan

Ingredients

  • 2½ cups all-purpose white flour
  • 12 oz. durum wheat semolina , fine
  • 2 teaspoons active dry yeast
  • 2 teaspoons salt
  • 1 tablespoon caster sugar
  • 1 cup lukewarm water , at 97 F / 36°C
  • Extra-fine durum wheat semolina , for shaping the breads
Equipment
  • Stand mixer
  • parchment paper
  • Rolling pin

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, combine all the dry ingredients, except the salt (white flour, fine semolina, active dry yeast, and sugar).
  2. While starting to knead slowly using the dough hook, gradually incorporate the water.
  3. After 2 minutes of kneading, add the salt.
  4. Then knead the dough at medium speed for 10 minutes. The dough should become smooth, homogeneous and elastic. Add a little water or flour if necessary.
  5. Cover the dough with a cloth and let it rise for 1 hour in a warm place away from drafts. It should at least double in size.
  6. Transfer the dough to a work surface sprinkled with extra-fine durum wheat semolina and degas it quickly.
  7. Divide the dough into 5 equal pieces and roll them into balls.
  8. Use the fingertips or a rolling pin to gently flatten each ball of dough into a circle about ¼ inch (6 mm) thick.
  9. Place them, one at a time, well spaced out, on a baking sheet lined with parchment paper.
  10. Cover the loaves with a cloth and let rise for 30 minutes, away from drafts.
  11. Preheat the convection oven to 390 F (200°C), for 15 minutes.
  12. Using the handle of a wooden spoon, make a hole in the center of each loaf or prick the loaves several times with a fork.
  13. Bake for about 20 minutes or until light golden in color.