Khobz

Khobz is the perfect accompaniment to Moroccan meals, especially with stews, tagines, or salads. Soft, chewy, and slightly crispy, it’s an essential part of Moroccan cuisine!

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Ingredients

3 cups all-purpose flour plus extra for dusting
1 tablespoon sugar
1 teaspoon salt
2 teaspoons instant yeast
1/4 cup olive oil
1 cup warm water approximately, adjust as needed
1/2 teaspoon baking powder
1 tablespoon semolina optional, for texture
1 tablespoon sesame seeds optional, for topping

Instructions

Prepare the Dough:

In a large bowl, combine the flour, sugar, salt, yeast, and baking powder. If using semolina, add it to the mix for extra texture.
Gradually add warm water, stirring until a soft dough forms. You might need to adjust the amount of water depending on the flour used.
Add olive oil and knead the dough on a floured surface for about 10 minutes, until smooth and elastic. If the dough feels sticky, sprinkle a little more flour as you knead.

First Rise:

Once the dough is smooth, place it in a lightly oiled bowl and cover it with a damp cloth or plastic wrap.
Let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.

Shape the Dough:

After the dough has risen, punch it down to release any air bubbles.
Divide the dough into two equal portions. Shape each portion into a round ball and then flatten each ball into a disc (about 8-10 inches in diameter). You can use your hands or a rolling pin.
Place the dough discs on a floured surface and cover them with a cloth. Let them rest for about 15-20 minutes.

Cook the Khobz:

Preheat a cast-iron skillet, griddle, or heavy-bottomed pan over medium-high heat. If you have a Moroccan tajine-style bread pan (called a tanjira), use that for the best results.
Once the pan is hot, place the dough disc in the pan and cook it for 3-4 minutes on one side until golden brown.
Flip the bread over and cook for another 3-4 minutes, pressing down lightly with a spatula to ensure even cooking.
You can optionally sprinkle sesame seeds on top of the bread before cooking for added flavor and texture.

Finish and Serve:

Once cooked, remove the Khobz from the pan and place it on a clean kitchen towel to cool slightly.
Serve warm with your favorite Moroccan dishes, or tear it into pieces for dipping.

Notes

For a crispy crust: If you prefer a crunchier crust, bake the Khobz in a preheated oven at 450°F (230°C) for about 5-10 minutes after cooking it in the pan.
Storage: Khobz is best enjoyed fresh, but you can store it in a plastic bag at room temperature for a day or two. To refresh it, warm it in the oven for a few minutes.