The Best Moroccan Wheat Bread (KHOBZ)

The Best Moroccan Wheat Bread (KHOBZ)

Learn how to make The Best Moroccan Wheat Bread. The famous round Moroccan bread served nearly at plenty of meals is referred to as khobz and is described as a round, flat form and a hardly coarse texture. it`s popular for the traditional Moroccan approach of feeding most of the dishes by hand the use of portions of bread as opposed to a fork to scoop up Moroccan salads, tagines, different entrees, sides, and extra.

As long as you’re in a rural area, freshly-baked khobz is accessible from local stores, bakeries, and big grocery stores. Nevertheless, lots of households favor preparing their personal self-made bread (khobz dyal dar), both baking it in a domestic oven or in a public street oven, which its name is Ferran.

The dough demands a quick rest and one rise ahead of time it is going into the oven. Program to freeze remaining Moroccan bread as it won`t stay fresh at room temperature for extra than a day.

How do we make khobz?

For five-round khobz we need almost 2h30 min as a maximum and the following components:

  • 2 Cups of whole-wheat flour
  • 2 Cups of white flour
  • 1 tablespoon of salt
  • 1 tablespoon of yeast
  • A pinch of anise
  • A pinch of flax seeds
  • Warm water as needed so you have a smooth dough.


1. Combine all the ingredients in a mixing bowl and add water slowly till your dough gets smooth and pliable for nearly 10 min.

2. Split the dough into five small balls relying on the dimensions of the bread you prefer.

3. Tap the small balls of dough into flat, round loaves and enclose the formed dough with a towel and let it rise for about 1 hour, or till the dough bounces back when forced gently with a finger.


4. After rising and resting, Preheat the oven to 335-400F.

5. When the oven is hot, gently rating the top of the bread with a pointy knife or poke in numerous locations with a fork.

6. Bake the khobz for about 30 minutes, or until golden brown. The loaves should look hollow when hooked up.

7. Finally, Transfer the bread to a rack (wassla in Morocco) or towel-coated basket to cool.

Enjoy it.


Sesame seeds make an appealing and delicious garnish for Moroccan wheat bread. Golden, unhulled sesame is favored in Morocco. The seeds can be inserted into the top of the dough when forming the loaves or you can add them simply before baking.


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