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.

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.

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.

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.

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.