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This staple Moroccan bread (Khobz) is a cornerstone of Moroccan diet. It's eaten every single day! | cookingtheglobe.com

Classic Moroccan Bread - Khobz

You don't need to go to Morocco to taste their famous bread. It's perfectly possible to make it at home and this recipe shows you how to do it!
Cuisine Moroccan
Prep Time 1 hour 35 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings 2 loaves
Calories 887kcal
Author CookingTheGlobe


  • 3 3/4 cups (500g) all-purpose flour
  • 2 1/4 teaspoons (1 packet or 7g) active dry yeast (instant dry yeast can also be used)
  • 1 teaspoon sea salt
  • 1 cup plus 3 tablespoons warm water
  • a pinch sugar
  • Cornmeal , for sprinkling (optional)


  • In a small bowl, dissolve the yeast and sugar in the water. Set aside for 10 minutes until the yeast is foamy. If it doesn't foam, the yeast is dead and you should discard it. If you are using instant dry yeast, you can just mix it with water and sugar and use without waiting the additional minutes. It doesn't require proofing.
  • In a large bowl, sift in the flour and salt. Make a well in the center and gradually pour in the water and yeast mixture. Form the dough into a ball. Put on floured surface and knead for 10-15 minutes until smooth and elastic. Divide the dough into two even pieces and shape into slightly flattened balls. Dust lightly with flour. Cover with a kitchen cloth and let rest for about 10 minutes.
  • Line a baking sheet with parchment paper. Transfer the loaves to the sheet, leaving at least 2 inches (5cm) between them. Flatten to about 1 inch (2.5 cm) thick with your hand. Cover with a plastic wrap, and leave in a warm place for about 1 hour. The dough should rise.
  • Preheat the oven to 350°F (175°C). Prick the loaves 4-5 times using a fork or a knife. Sprinkle with cornmeal, if desired. Bake until golden, for about 25 minutes. Rotate the pan halfway through baking. Store wrapped in plastic wrap. Enjoy!


Calories: 887kcal