Khobz Recipe is a yeasted bread made with whole wheat bread flour. It is more commonly made as a thick flatbread that is dense with a crusty exterior. This traditional Moroccan bread boasts a slightly nutty flavor with a soft, pillowy texture on the inside. It is a diabetic-friendly recipe that uses a dash of honey, egg, and extra virgin olive oil, making it a rich and flavorful bread. Use the bread to scoop up savory soups and tagines, pair it with salads, or enjoy it on its own with olive oil!
One of the most common traits I have come across in my travels is how names change slightly as food travels across the world. Khubz in standard Arabic means bread, and just as brioche is different from challah, it is no surprise that there are as many variations of Khubz as there are Arab-speaking nations.
My first taste of the traditional Moroccan Khobz recipe came during a visit to the Ourika Valley at the foothills of the Atlas Mountains. About an hour from Marrakech, the valley provides picturesque, dramatic, and refreshing relief from the dusty Moroccan plains or the crowded souks and bazaars of Marrakech.
Seated by a terraced orchard overlooking the Ourika River for which the valley is named, I had my first Khobz bread topped with honey. I was pleasantly surprised because I expected the crusty and rustic bread to be coarse on the inside. It was coarse on the inside, but it was also fluffy. After the first bite, I was an instant fan.
Our Berber hosts were used to tourists, so we spent a happy hour in the refreshing shade chatting with them (through our interpreter) and partaking of this delicious bread. We were discussing the beautiful vistas when they mentioned that visiting in March and April would have allowed us to see the cherry and almond blossoms.
What is Khobz?
Khobz is one of the more versatile styles of Moroccan bread. This is a simple bread that is used in place of cutlery in Morocco to dip or scoop entrées or salads. Most dishes are eaten by hand, using the thumb, the middle finger, and the forefinger of the right hand only. Berbers have at least 10 varieties of bread. They believe that bread and olive oil boost one’s strength for good health and are consumed for breakfast and other meals. I was told that many families have their recipes, and in some neighborhoods, families drop off their loaves with the local baker, who bakes them in a huge wood-fired oven (just like pizza or naan). The families pick them up later in the day to eat. What an excellent way to build community!
Variations of the Khobz Recipe:
While the traditional Khobz is made using plain flour or even whole wheat, there are variations of the theme that include semolina, barley, or just about any variety of flour. There are two key elements here:
- The flour must have a high gluten content. So, this is not one of the gluten-free breads. Over the years, I have made Khobz with rye, all-purpose bread flour, durum, cornmeal, whole wheat flour, and even buckwheat.
- The traditional Moroccan khobz loaf is about 3 inches thick. It is not a conventional Arab flatbread like the pita and lavash.
While the flavor profiles and textures differ between the different types of wheat, the thickness of the Khobz allows it to soak up soups and dips efficiently. It is also important because, in addition to soups and dips, this recipe for the Khobz will enable it to be used as an accompaniment to tagines and stews. The malleability of the bread’s flavor serves as an excellent accompaniment to the spices and flavors of salads and meats.
But that’s not all. Please don’t think of the khobz as a bread for lunch and dinner. Its versatility defies belief. I have served it with all meals, from breakfast to supper, with honey and ‘amlou’ for breakfast. It pairs well with roasted vegetables and meats for lunch, served with herbs or sweet cheese for tea, and with roast meats and stews for dinner. There is still a lot of experimenting with the Khobz recipe, and I don’t think I am done yet. This recipe is based on the method that the Berbers shared with us during our visit. I have recreated it using whole wheat bread flour.
Frequently Asked Questions:
- What other toppings can I use?
You could use the following toppings for the Khobz recipe:
- wheat bran
- herbs
- soft cheese
- honey
- nigella seeds
- za’atar seasoning
- flax seeds
2. What is the difference between Khobz and pita bread?
Although both are staple Middle Eastern breads, Khobz is thicker and denser than pita. It has a fluffy interior and a slightly crunchy exterior that makes it ideal for scooping tagines or soups. The pita, on the other hand, is thinner and lighter than the Khobz and has a unique pocket that is perfect for stuffing or used as wraps.
3. Can I add semolina to this Khobz recipe?
You can add a tablespoon of semolina to this recipe for a slightly chewier texture.
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Ingredients:
- Flour: red whole wheat flour, whole wheat bread flour (or substitute with all-purpose flour and bread flour)
- Instant yeast
- Honey
- Egg
- Olive oil
- Toppings: sesame seeds, olives (optional)
Here are the step-by-step instructions on how to make this dish. For the measurements, please refer to the recipe card below.
How to make Khobz using my recipe:
- Place both flours sifted with salt in a stand mixer fitted with the dough hook attachment. Whisk together the water, the honey, and the yeast, and add to the flour. Turn on the stand mixer and knead until combined.
2. Drizzle the olive oil on the dough and knead it lightly with your hands. Cover the stand mixer with a damp towel, allowing it to prove for 35 minutes in a warm place.
3. Divide the dough into four chunks. Using your hands, flatten each chunk into 1″ thick discs to approximately 6″ in diameter. Grease two medium baking trays and place two discs in each tray. Prick the discs with a fork and brush with egg wash (egg yolk beaten with a teaspoon of water). Sprinkle sesame seeds on two discs and place the sliced olives on the other two.
4. Bake the discs for 20 minutes or until golden. Cool the Khobz bread and serve with tagines, soups, or salad.
Tips:
- Allow the dough to prove in a warm place in the kitchen for at least 30 minutes.
- Depending on the brand, some whole wheat flour may absorb more water than the given measurement.
- Egg wash provides the Khobz recipe with a glossy finish.
- Topping the Khobz with sliced olives or sesame seeds is entirely optional.
- Bread flour or all-purpose flour will yield lighter and fluffier bread than whole wheat flour. Buckwheat and rye flour yield denser Khobz bread.
- Adding a tablespoon of semolina to the flour gives it a coarser texture.
Serving suggestions:
Serve the Khobz bread made with my recipe to scoop up tagines, pair it with salads, or dip it in soups. Khobz can be enjoyed by itself with some olive oil, salt, and freshly milled pepper.
Storage:
You could make the dough ahead of time and freeze it in an airtight container for three months. Freshly baked Khobz will stay fresh for two days at room temperature and can be refrigerated for 2-3 days in airtight containers.
Other bread recipes that you might like:
Khobz Recipe
Equipment
- 1 Oven
- 2 Baking trays
Ingredients
- ½ lb whole wheat bread flour
- ½ lb red whole wheat flour
- ¾ oz instant yeast
- 1 cup warm water
- ½ tsp honey
- ¼ cup olive oil extra virgin
- 1 egg beaten
- ⅓ tsp salt
- 2 tsp sesame seeds for topping
- 1 tbsp olives (optional) sliced
- 1 egg yolk for brushing
Instructions
- Prepare the ingredients.
- Place both flours sifted with salt in a stand mixer fitted with the dough hook attachment. Whisk together the water, the honey, and the yeast, and add to the flours. Turn on the stand mixer and knead until combined.
- Drizzle the olive oil on the dough and knead it lightly with your hands. Cover the stand mixer with a damp towel, allowing it to prove for 35 minutes in a warm place.
- Preheat the oven to 400 degrees F. Divide the dough into four chunks. Using your hands, flatten each chunk into 1" thick discs to approximately 6" in diameter. Grease two medium baking trays and place two discs in each tray. Prick the discs with a fork and brush with egg wash (egg yolk beaten with a teaspoon of water). Sprinkle sesame seeds on two discs and place the sliced olives on the other two.
- Bake the discs for 20 minutes or until golden. Cool the Khobz bread and serve with tagines, soups or salad.
Notes
- Allow the dough to prove in a warm place in the kitchen for at least 30 minutes.
- Depending on the brand, some whole wheat flour may absorb more water than the given measurement.
- Egg wash provides the Khobz recipe with a glossy finish.
- Topping the Khobz with sliced olives or sesame seeds is optional.
- Bread flour or all-purpose flour will yield lighter and fluffier buns than whole wheat flour. Buckwheat and rye flour yield denser Khobz bread.
- Adding a tablespoon of semolina to the flour gives it a coarser texture.
Nutrition
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