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.
Moroccan meloui or malawi (plural) takes its name from the Moroccan Arabic word for “rolled.” This is an apt description since indeed these laminated Moroccan pancakes—or “crepes” as …
Making gluten-free khobz is easy with this recipe. Unlike some gluten-free bread recipes, this one yields a dough that can be shaped before baking.
Beghrir or baghrir are spongy, melt-in-your-mouth Moroccan pancakes made from a crepe-like semolina batter. Light and tender, the pancakes are characterized by a unique honeycomb-like appearance. …
These square, laminated Moroccan pancakes are called msemen or sometimes rghaif. They’re a popular breakfast and tea time treat not only in Morocco, but also Tunisia …
Your family will love this semolina pocket bread that’s cooked stove top rather than in the oven. Mix in some whole wheat flour for extra flavor and texture.
The round Moroccan bread served at most meals is called khobz, but you might also hear it referred to by Berber names of kesra in …
These delicious Moroccan brioche rolls can be bought at bakeries, but the flavor and texture of homemade is so much better. Serve krachel for breakfast, tea time, after-school snacks, or when breaking the fast during Ramadan.