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Khobz - Moroccan Bread

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2 hr + 20 min

Side

10 ingredients or less

Budget-friendly
Khobz is a traditional Moroccan bread with a golden, crisp crust and a soft, slightly chewy interior. A Moroccan dish like tagine isn’t complete without this bread on the side, as it often serves as the spoon for eating. The addition of semolina gives khobz its signature nutty flavour and a heartier, slightly coarse texture that makes it perfect for soaking up rich sauces. It’s also ideal for dipping into olive oil and is most delicious when fresh out of the oven.

khobz

Total

2 hr + 20 min

Prep

25 min

Cook

40 min

Rest

1 hr + 15 min

Contains

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

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Wallace Swanson - Feb. 1, 2026, 10:15 p.m.

The hydration is off your at 50% I moved it up 70% water to flour ratio and fermented it overnight and got a good loaf. This recipe reminded me of harsha a pan fried bread I enjoyed for breakfast though the flour to semolina ratio and oil is different.
If I could ask your Moroccan colleague for a recipe a couscous with cultural footnotes and those almond cookies ( griba). This would make an old traveler happy.

PUL small logo PUL Team - Feb. 2, 2026, 5:27 p.m.

Hey Wallace! Aw thanks so much for taking the recipe on a journey of its own ☺️ Increasing the hydration and giving it an overnight ferment is a great way to play with flavour and crumb. And thanks for the recipe wishes too! In the meantime, you might enjoy our Almond Briouat, Baghrir, or Msemmen (and more Moroccan recipes are coming!) 🤗

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Lilli - Dec. 22, 2025, 7:40 p.m.

That was delicious! I paired it with the Marry me-Lentils 🤩 yum

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Marguerite De Valois - March 21, 2025, 11:21 a.m.

Très bon, mais ne ressemble pas vraiment aux photos

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Clara R - March 8, 2025, 4:12 p.m.

Nice recipe, just wanted to say that my dough was too dry, maybe the flour wasn't right (labeled T65 in France. So I would advise people to start without a 1/5 of the flour, and add some more if needed. Have fun baking it! Voilà

PUL small logo PUL Team - March 8, 2025, 5:27 p.m.

Thanks for sharing your experience, Clara! The bread flour we use has a protein content of 11g per 100g, while T65 flour often has a higher protein content (around 13g per 100g). Because of this, T65 flour tends to absorb more liquid, so your tip to start with less flour and add more as needed is a great one. ✨

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Kirsty Gibb - March 8, 2025, 11:54 a.m.

I hope a tagine recipe is to follow! You can't temp us with accompaniment but not the full meal 😋

PUL small logo PUL Team - March 8, 2025, 5:25 p.m.

Mmm thanks for the request, Kirsty! 🫶

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Ekaterina Karaseva - March 7, 2025, 1:45 p.m.

More Moroccan recipes pleaseeeeee!!!!

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