Knead the dough for a taste of Morocco in this Khobz Bread recipe

Bread is a staple food around the world, and one of the oldest is khobz bread from Morocco which dates way back.

First said to have been made in Egypt more than 10 000 years ago, the closest we now have to these earliest breads is perhaps the Mexican tortilla.

Many have been learning to cook, or at least trying out new food, as a go-to activity to distract from the drastic changes the world is undergoing.

Geography has led to different countries’ cuisines developing differently. In turn, their bread differs, either in the way it is cooked, the consistency or shape.

The Middle East and North Africa have long been the cradle of unleavened bread and this bread, called khobz, is traditional in Morocco.

It is often homemade, and typically prepared with white flour mixed with wholewheat or semolina flour. It is sometimes flavoured with anise seeds, or topped with sesame seeds. 

Some modern tweaks are the addition of olives, poppy seeds or sunflower seeds. Khobz bread is widely served at breakfast, but also is eaten with tagines or soups.

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Khobz, Morrocan Round Bread

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Recipe by Lungelo Mdakane Course: SidesCuisine: GlobalDifficulty: Moderate

Prep time

1

hour 

30

minutes

Cooking time

20

minutes

Total time

1

hour 

50

minutes

I don’t know many people who don’t love some sort of bread, especially just after it comes out of the oven. This bread will leave you going back for another nibble, until you make another one!

Ingredients

• Khobz

• 4 cups white flour or bread flour

• 2 teaspoons salt

• 2 teaspoons sugar

• 1 tablespoon yeast

• 2 tablespoons olive oil or vegetable oil

• 1¼ cups of warm water

Method

• Line a large baking sheet with parchment paper, or lightly oil it.
• In a large bowl, combine the flour, salt and sugar.
• Make a hole in the centre, add the yeast and some water then lightly stir.
• Add the rest of the water plus the oil to the bowl and mix.
• On a floured surface or in the bowl, knead the dough for 10 minutes. Add water or flour to make a smooth, soft, pliable but not sticky dough.
• Divide dough into 2 mounds and place on the pan. Leave to rest for 15 minutes.
• Press the mounds into flat round disks about 0.5cm thick and leave to rise for an hour.
• Preheat oven to 225°C and poke the rounds of dough in several areas with a fork.
• Bake for 20 minutes or until golden brown. Remove and allow to cool.

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