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Moroccan breads are incredibly important to Moroccan cuisine. Whether prepared on the stove, in a wood burning clay oven, or even on a bed of hot rocks, traditional Moroccan breads of all kinds are served morning, noon and night.

Not only is bread a staple in nearly every Moroccan home, but the classic Moroccan flatbread called khobz is considered essential to almost every meal. Traditionally bread is even used in place of utensils to scoop up meats, salads, dips, tagines, and more.

To make bread, a wide variety of grains and flours are used throughout the country. You’ll find breads made with wheat, barley, white flour, durum flour, corn, semolina, oat, bran and more.  While some recipes call for a specific type of flour — beghrir as example is traditionally made with semolina — you do have some flexibility to vary flours when making other breads.

The recipes below will all guide you in making delicious, authentic Moroccan breads at home.