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Moroccan Khobz Bread

Moroccan Khobz Bread



1 cup + 2 tbsp. semolina flour

1 cup + 2 tbsp. all-purpose flour

 2 tsp. salt

1 tsp. sugar

1/2 tbsp. Red Star instant yeast

1.5 tbsp. vegetable oil

1 1/4 cup warm water

In a large bowl, add both flours, sugar, and salt. Mix together and form a well in the center. 

Add the yeast to the well and stream in water and vegetable oil. 

Mix until dough forms and it smooth and satiny. It should not soft but not sticky. If sticky, add a teaspoon of both flours at a time. If it too dry, add a couple splashes of water at a time. Knead the dough for 7-10 minutes. 

Line a baking sheet with parchment and dust with semolina flour. 

Form the dough into a ball and place on the baking sheet, dust some more semolina on top of the dough. Cover with a cotton kitchen towel and put in a warm place. Let sit for 20 minutes and then use the heel of your hand to slightly flatten. Put the towel back over the dough and let rise for an hour to an hour and a half. 

Preheat your oven to 435F. 

Place the dough in the bottom of the Emile Henry Tagine. Use a paring knife to cut a shallow X across the top of the dough. Put the lid on and bake in the oven for 15 minutes. Remove the lid and continue baking for 10-15 more minutes or until the dough is a light, golden-brown and sounds hollow when tapped. 

Remove the loaf from the Tagine and cool completely on a cooling rack.