Round semolina bread with crusty exterior and soft crumb

Okay, so I’ve gotta tell you about this Moroccan Khobz bread I’ve been obsessing over lately. You know that perfect bread that’s got that amazing crusty outside but is all soft and pillowy inside? Yeah, that’s this bread. And honestly, once you try making it, you’ll never want to buy store-bought bread again.

This is perfect for those “I want fresh Moroccan bread but I’m not trying to spend my whole day in the kitchen” moments.

Let’s Make Some Magic Happen

Step 1: Mix Your Dry Ingredients for Moroccan Khobz Bread

Grab a big bowl and toss in the semolina flour, yeast, and salt. Give it a good mix – you want everything evenly distributed so you don’t end up with weird salty or yeasty pockets.

Step 2: Add the Wet Ingredients

Make a little crater in your flour mixture and pour in the warm water and olive oil. If you’re doing the egg thing for that gorgeous golden crust, throw that in too.

Step 3: Knead Your Moroccan Khobz Bread

Time to knead! Either use your hands (which is honestly more fun) or a stand mixer if you’re feeling fancy. About 5 minutes until it’s smooth and stretchy. The dough should be a little tacky but not stick-to-your-fingers sticky.

Step 4: Let It Chill and Rise

Cover your bowl with a kitchen towel and let it hang out somewhere warm for about an hour. It should basically double in size – it’s like watching a very slow magic trick!

Step 5: Shape That Dough

Punch down your risen dough (so satisfying!) and shape it into a nice round loaf. You can also make smaller individual rolls if you’re feeling it.

Step 6: Second Rise Time

Pop it on a parchment-lined baking sheet, cover it up again, and give it another 30 minutes to do its thing.

Step 7: Oven Prep

Crank your oven to 450°F (230°C). Right before you bake, brush the top with a bit of water and sprinkle those seeds on if you’re using them.

Step 8: Bake Your Perfect Moroccan Khobz Bread

Into the oven for 25-30 minutes! You’ll know it’s done when it’s golden brown and sounds hollow when you tap the bottom (yes, really – give it a knock!).

Step 9: The Hardest Part – Waiting to Eat It

Let it cool on a wire rack for at least 10 minutes before you slice into it. I know, I know, the waiting is torture, but trust me on this one.

The Numbers (If You Care About That Stuff)

Each serving’s got about 250 calories, 4g fat, 45g carbs, and 7g protein. It’s basically a well-balanced little package of deliciousness.

Want to Make It Even Better?

• Swap in whole wheat flour for extra fiber (your body will thank you)
• Toss in some chopped herbs or veggies for extra flavor
• The olive oil is already the healthier choice, so you’re good there!

What Goes With This Moroccan bread?

Oh man, where do I even start? This stuff is incredible with:

• Any kind of stew or tagine (obviously)
• As sandwich Moroccan bread (game changer!)
• Dipped in hummus or baba ganoush
• Just torn apart and eaten with a fresh salad

Honestly, I’ve caught myself just eating it plain because it’s that good.

Don’t Make These Rookie Mistakes

• Don’t go crazy with the kneading – just until it’s smooth
• Make sure it actually rises properly (patience, grasshopper)
• Let it cool before slicing or you’ll have a hot mess
• Don’t bake it to death – keep an eye on it!

Keeping It Fresh

• Room temperature in an airtight container for up to 3 days
• Freeze it for up to 3 months (just thaw and it’s good as new)
• Don’t put it in the fridge – that’s a one-way ticket to stale city

The Bottom Line

Look, I’m not gonna lie – this bread is addictive. The nutty flavor from the semolina, that perfect crust-to-crumb ratio… it’s just chef’s kiss. Plus, there’s something so satisfying about making your own bread that makes you feel like a total kitchen rockstar.

Give it a shot and let me know how it turns out! I bet you’ll be making this on repeat just like I am. Happy baking, my friend!