• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Food and Journeys®
  • WORLD CUISINES
  • HOW-TOS
  • ABOUT
    • About Me
    • Notes on Copyright
    • Privacy Policy
menu icon
go to homepage
  • Categories
  • Countries
  • Global Pantry
  • About Me
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Categories
    • Countries
    • Global Pantry
    • About Me
    • Facebook
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Bread

    Khobz (Moroccan Bread)

    Published: Mar 25, 2023 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    Khobz is a traditional Moroccan bread that you can easily prepare!  Only four ingredients and no-fuss preparation — try it once, and you will surely make it regularly at home!

    Two loaves of traditional Moroccan bread.

    Crusty and crunchy on the outside, but soft and fluffy on the inside — that’s the best way to describe this round Moroccan bread.

    Locally known as ‘khobz,’ it proves you only need a few ingredients to make a delicious loaf of bread.

    You can enjoy khobz for breakfast with some marmalade and a cup of coffee or serve it as an accompaniment for your favorite soup for light lunch.

    My favorite is to have it at arm’s reach every time we have a stew for a meal.

    Khobz is excellent for absorbing the sauce off your plate — and with its neutral flavor, it lets the main dish shine, not overpowering it.

    Doubtful?  Try and see for yourself, then! 🙂

    Ingredients

    All the ingredients you need to make khobz at home.
    • Flour – you would need bread flour to make this khobz recipe.
    • Yeast – I always use active dry yeast.
    • Olive oil – extra virgin olive oil, if possible, and you would need more for greasing your hands when forming your Moroccan bread loaves. 
    • Salt – just use your favorite brand.
    A freshly-baked loaf of khobz, with slices ready for serving.

    Preparation

    Start making khobz by combining the yeast with one cup and six tablespoons of warm water.

    Active dry yeast combined with warm water as start of making khobz.

    Mix, then set aside until it becomes foamy.

    Combine flour and salt in a large bowl (or stand mixer bowl).

    Bread flour and salt combined in a mixing bowl.

    Mix to distribute the salt in the flour.

    Once the yeast is ready, add it to the flour.

    Pour the olive oil.

    All the ingredients combined for making khobz.

    Mix and knead until you get a smooth khobz dough.

    Form into a ball and place it in an oiled bowl.

    A smooth dough of Moroccan bread, ready for proofing.

    Cover with a kitchen towel and set aside for thirty minutes.

    Divide the khobz dough into two portions.

    Rub your hands with olive oil, then form a ball for each part.

    Two portions of khobz for proofing.

    Use your greased palm to flatten each dough, then keep pressing (or stretching) to the sides to make it bigger (like making a pizza).

    Sprinkle some semolina flour on top if you have them.

    A loaf of Moroccan bread dusted with semolina flour.

    Cover with the kitchen towel, and keep it tightly covered by tucking the edges of the towel under the tray.

    Set aside for sixty to ninety minutes.

    Preheat your oven to 225°C (430°F).

    Uncover the khobz loaves and use a fork to prick some holes on top.

    Khobz dough with holes on it, ready for the oven.

    Bake in the oven for twenty to twenty-five minutes or until it turns golden.

    Remove your khobz from the oven and place it on a wire rack to cool.

    Serve and enjoy!

    A newly baked khobz on a cooling rack.

    Helpful tips

    • Remember to grease your hands with olive oil when forming the loaves.  It helps in giving that lovely golden color to every loaf of khobz.
    • You can use a rolling pin to flatten the dough if you prefer.  However, I think using my hands is easier, so I never bother using anything else.
    • Tucking the kitchen towel under your baking tray helps ensure the khobz loaves do not rise too much — keeping its traditional shape.
    A closer shot of the inside of Moroccan bread, highlighting its texture.

    Recipe variation

    • Number of loaves.  If you want smaller loaves, you can divide the dough into three equal portions instead of the suggested two.
    • Pizza stone.  While a regular baking tray in the oven is perfectly fine, I always use my pizza stone to make khobz.

    I preheat the oven with the pizza stone inside for at least thirty minutes (like when making homemade pizza), then place the Moroccan bread loaf on top of the stone and cook as usual.

    That was easy, right?  So give this khobz recipe a try this weekend and let me know! 🙂

    OR GET MORE IDEAS FROM THIS LIST OF INTERNATIONAL BREAD RECIPES!

    IF YOU WANT DISHES FROM AROUND THE WORLD, YOU WILL LIKE THESE RECIPES BY COUNTRY!

    • Feature image for Lebanese Recipes post.
      Lebanese Recipes
    • Feature image for Portuguese Recipes, as part of recipes by country.
      Easy Portuguese Recipes

    📖 Recipe

    Feature image for khobz, showing two loaves of the Moroccan bread on top of each other.

    Khobz Recipe (Moroccan Bread)

    Khobz is a traditional Moroccan bread that you can easily prepare!  Only four ingredients and no-fuss preparation — try it once, and you will surely make it regularly at home!
    5 from 1 vote
    Print Pin Rate
    Course: Bread
    Cuisine: Moroccan
    Prep Time: 35 minutes minutes
    Cook Time: 25 minutes minutes
    Resting Time: 2 hours hours
    Total Time: 3 hours hours
    Servings: 2 loaves
    Calories: 1223kcal
    Author: Neriz

    Equipment

    • Pyrex Measuring Cups
    • Measuring Spoons
    • Mixing Bowls
    • Stand Mixer
    • Dough Cutter
    • Rectangular Baking Tray
    • Pizza Stone

    Ingredients

    • 2 & 1/4 teaspoons yeast
    • 500 grams flour (about 3 & 3/4 cups)
    • 2 teaspoons salt
    • 5 tablespoons olive oil, plus more for greasing hands
    • semolina flour, for dusting (optional)

    Instructions

    • Combine yeast with 1 cup and 6 tablespoons of warm water.
    • Mix, then set aside until it's ready.
    • Mix flour and salt in a large bowl (or stand mixer bowl).
    • Add the yeast mixture and olive oil.
    • Mix and knead until you get a smooth dough.
    • Form the Moroccan bread dough into a ball and place it in an oiled bowl.
    • Cover with a kitchen towel and set aside for 30 minutes.
    • Divide the khobz dough into two portions.
    • Rub your hands with olive oil, then form a ball for each part.
    • Use your greased palm to flatten each dough, then keep pressing (or stretching) the dough to the sides to make it bigger (like making a pizza).
    • Sprinkle a bit of semolina flour on top, if available.
    • Cover with the kitchen towel, and keep it tightly covered by tucking the edges of the towel under the tray.
    • Set aside for 60 to 90 minutes.
    • Preheat your oven to 225°C (430°F).
    • Uncover the dough and use a fork to prick some holes on top.
    • Place in the oven for 20 to 25 minutes or until it turns golden or you hear a hollow sound when tapping it.
    • Remove your khobz from the oven and set aside to cool slightly.
    • Serve!

    Notes

    • Cook’s Tip #1:  Do not forget to grease your hands with olive oil when forming the loaves.  It helps in giving that lovely golden color to every loaf of khobz.
    • Cook’s Tip #2:  Although I find that using my hands to flatten the Moroccan bread dough is easier, feel free to use a rolling pin if that’s what you prefer.

    Nutrition

    Calories: 1223kcal | Carbohydrates: 183g | Protein: 31g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Sodium: 2333mg | Potassium: 284mg | Fiber: 7g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.01mg | Calcium: 40mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

    More Bread from Around the World

    • A closer shot of Swedish breakfast rolls, highlighting the crunchy sunflower seeds, and the golden colour of the bread.
      Swedish Bread Rolls
    • A closer shot of a freshly baked Focaccia Genovese, highlighting its golden color.
      Focaccia Genovese
    • Freshly baked Swedish rye rolls cooling on a rack.
      Swedish Rye Rolls (Rågfrallor)
    • Slices of tomato olive focaccia, ready for serving.
      Tomato and Olive Focaccia

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Latest Pic, 2025 for food and journeys sidebar.

    Hej there!

    A smorgasbord of traditional and delicious international recipes awaits you, so feel free to look around and pick your favorites. No need to leave your kitchen to experience the real deal!

    More about me →

    Image for listing as-featured-on

    Feature of the Month: Filipino Cuisine

    Feature image for Filipino Recipes post, a serving of pancit bihon with a slice of lemon.

    Spring Favorites

    • Freshly-baked German leek pie, highlighting its golden color.
      German Leek Pie
    • Feature image for Roasted Fennel showing the dish straight out of the oven.
      Roasted Fennel (Creamy & Cheesy!)
    • Feature image for asparagus risotto, showing a serving of it, topped with grated parmigiano.
      Asparagus Risotto (Risotto agli Asparagi)
    • Feature image for German Leek Soup, highlighting the creaminess of the soup-
      German Leek Soup

    Popular Posts

    • Two servings of German Potato Soup (Kartoffelsuppe). Both creamy potato soup servings are garnished with spring onions.
      German Potato Soup (Kartoffelsuppe)
    • A closer shot of kanelbullar on a cooling rack, highlighting the filling of the buns.
      Swedish Cinnamon Buns (Kanelbullar)
    • An overhead shot of a skillet of Spanish Garlic Chicken, straight out of the oven.
      Spanish Garlic Chicken (Pollo Al Ajillo)
    • Arroz de Tomate in a pan, ready for transferring to serving plates, with fresh cherry tomatoes next to it.
      Portuguese Tomato Rice (Arroz de Tomate)
    • Latest feature image for drommekage, highlighting the texture of the cake.
      Danish Dream Cake (Drømmekage)
    • Three freshly-baked pasticciotti sprinkled with powdered sugar and served wiith espresso.
      Pasticciotto (Italian Cream Filled Pastry)
    • An image showing two bowls of Finnish Salmon Soup served with some bread.
      Finnish Salmon Soup (Lohikeitto)
    • An overhead shot of a bunch of freshly baked taralli, served with a shot of espresso, with scaterred fennel seeds on the background.
      Taralli (Italian Crackers)
    • Swedish Almond Tart
      Swedish Almond Tart
    • Latest feature image (Apr23) for Filipino picadillo showing the dish on a plate.
      Filipino Picadillo
    • Latest feature image for Salt and Pepper pork belly, showing the slices garnished with more chili.
      Salt and Pepper Pork Belly
    • A slice of cardamom sponge cake, served with a cup of coffee.
      Swedish Cardamom Cake

    Favorite Snacks

    • Fried panzerotti served with a glass of wine, for snack.
      Panzerotti (Panzarotti)
    • A collage of flammkuchen toppings to choose from.
      Classic Flammkuchen (+ More Flammkuchen Toppings!)
    • Freshly cooked panelle from Palermo, served with a dustingg of ground black pepper.
      Panelle (Sicilian Chickpea Fritters)
    • Chocolate balls served with coffee, for afternoon snack.
      Swedish Chocolate Balls (Chokladbollar)

    Sweet Treats

    • Traditional Swedish Cakes that you can easily make at home.
      Traditional Swedish Cakes: Make Them at Home!
    • Latest (Oct22) feature image for fika post, showing some Swedish treats, and coffee and tea in the background.
      What is Fika? (Fika Meaning + Recipes)
    • Latest (Oct22) feature image for Easy Italian Desserts and Pastries post.
      Easy Italian Desserts & Pastries Recipes
    • Latest (Oct22) Feature image for Traditional German Desserts and Pastries.
      Traditional German Desserts and Pastries

    Popular Cuisines

    • Latest feature image for authentic Swedish recipes, showing västerbottenostpaj, a midsummer favorite.
      Authentic Swedish Recipes
    • Feature image for Italian recipes by region post.
      Italian Recipes by Region
    • Feature image for German Recipes post.
      Authentic German Recipes
    • Feature image for Portuguese Recipes, as part of recipes by country.
      Easy Portuguese Recipes
    • Feature image for Traditional Spanish Recipes, a pan of espinacas con garbanzos.
      Traditional Spanish Recipes
    • Feature image for Finnish Recipes post.
      Easy Finnish Recipes
    • Feature image for Greek Recipes post.
      Traditional Greek Recipes
    • Feature image for Lebanese Recipes post.
      Lebanese Recipes

    Footer

    Policy

    • Privacy Policy

    Contact

    • About Me

    Copyright

    • Notes on Copyright

    A PARTICIPANT IN THE AMAZON ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM.

    Copyright © 2025. FOOD AND JOURNEYS®

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.