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Moroccan Khobz Recipe – Basic Moroccan Bread Recipe

Moroccan Khobz Recipe – Basic Moroccan Bread Recipe

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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 Tamazight or agroum in Tashelhit.

Crusty with a coarse interior, it’s perfect for the traditional Moroccan method of eating most dishes by hand using pieces of bread instead of a fork to scoop up Moroccan salads, tagines, other entrees, sides and more.

Wedges of bread may also be split open and stuffed with grilled meats or sandwich fillers of any kind.

Khobz is sometimes described as a flatbread, but the round, flattish loaves are usually thicker than a typical flatbread. While the thickness can vary from bakery to bakery and family to family, generally khobz will not be more than one-inch (3 cm) high, depending on the flour used. Many Moroccans prefer to keep the height to no more than a half-inch (1.5 cm) thick.

Unless you find yourself in a rural area, freshly-baked khobz is readily available from neighborhood shops, bakeries and large grocery stores. Nonetheless, many families prefer to make their own homemade bread (khobz dyal dar), either baking it in a home oven or in a public street ovens known as a ferran.

At home, a variety of flours are typically used, and loaves can be shaped anywhere from petite rounds on up to family-sized loaves of 12-inches (30 cm) or more in diameter.

Below is a basic khobz recipe for Moroccan white bread, sometimes called force in reference to the French word for strong white flour. Although you can use all-purpose flour, selecting one that’s labeled bread flour or high in gluten will yield best results. Experiment with replacing some or half of the white flour with durum flour (very fine semolina), whole wheat or barley flour.

The dough requires a short rest and one rise before it goes into the oven. Plan to freeze unused Moroccan bread as it won’t stay fresh at room temperature for more than a day.

Also try our Gluten Free Khobz recipe.

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two loaves of Moroccan flatbread called khobz in a traditional basket

Moroccan White Bread Recipe - Khobz

Christine Benlafquih | Taste of Maroc
A traditional recipe for homemade Moroccan bread or khobz, a Moroccan flatbread served at nearly every meal. This version is for white bread but you can mix in wheat, semolina or other flours.
Yields 2 8" loaves.
4.70 from 98 votes
Prep Time 15 mins
Cook Time 20 mins
Rising Time 1 hr 15 mins
Total Time 1 hr 50 mins
Course Bread
Cuisine Moroccan
Yield 8 servings from [adjustable]2[/adjustable] 8" loaves
Calories 267 kcal


  • 4 cups white flour - preferably high gluten or bread flour
  • 2 tsp salt
  • 2 tsp sugar
  • 1 tbsp yeast
  • 2 tbsp oil - olive oil or vegetable oil
  • 1 1/4 cups water - warm (not hot)
  • oil, semolina or cornmeal - optional (for preparing the pan)


  • Prepare a large baking sheet by lining it with parchment paper OR lightly oiling it OR dusting it with semolina or cornmeal. Set aside.
  • Combine the flour, salt and sugar in a large bowl. Make a well in the center and add the yeast.
  • Add some of the water to the yeast in the well and lightly stir with your fingers to dissolve the yeast (see Recipe Notes below). Add the rest of the water and oil to bowl and stir to combine all ingredients. 
  • Knead the dough (in the bowl if it's large enough or on a floured work surface) for 5 to 10 minutes until smooth and elastic. While kneading, work in a little flour or water as needed to ensure the dough is soft and pliable but not sticky.
  • Divide the dough into two smooth mounds and place well apart on the prepared pan. Cover with a towel and leave to rest for 10 to 15 minutes.
  • After resting, pat the mounds of dough into flat, round loaves about 1/4" thick. Cover again with a towel and leave to rise for about an hour (longer in a cold room), until the dough springs back when pressed lightly.
  • Preheat your oven to 435°F (225°C). When the oven is hot, lightly score the top of the bread with sharp knife or poke in several places with a fork. 
  • Bake the khobz in the preheated oven, rotating the pan if necessary, for about 20 minutes or golden brown. The loaves should sound hollow when tapped.
  • Transfer the khobz to a rack or towel-lined basket to cool. 


  • If you're not sure that your yeast is not fresh and active, please proof it before adding it to the ingredients in step 3. This is done by dissolving the yeast in a little warm water with a pinch of sugar. The mixture should become foamy within 10 minutes, indicating the yeast is active and ready to use. If the mixture doesn't turn foamy, discard it and get fresh yeast before proceeding. 
  • You can use a stand mixer with dough hook to knead the dough. Simply combine the ingredients as described above in the bowl of the mixer before fitting it to the machine. Keep a careful eye for the first minute or two to make any necessary adjustments to flour and/or water.
  • Sesame seeds make an attractive and tasty garnish for Moroccan white bread. Golden, unhulled sesame is preferred in Morocco. The seeds can be pressed into the top of the dough when shaping the loaves (first brush the dough with water to help the seeds adhere) or added just prior to baking (gently brush the risen dough with an egg wash and sprinkle with the sesame).


Calories: 267kcalCarbohydrates: 49gProtein: 7gFat: 4gSodium: 585mgPotassium: 81mgFiber: 2gSugar: 1gCalcium: 9mgIron: 2.9mg

Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.

Tried this recipe? We'd love to know!Mention @tasteofmaroc or tag #tasteofmaroc!
Leave a Comment or Review


About the Author

Christine Benlafquih is Founding Editor at Taste of Maroc and owner of Taste of Casablanca, a food tour and culinary activity business in Casablanca. A long time resident of Morocco, she's written extensively about Moroccan cuisine and culture. She was the Moroccan Food Expert for The Spruce Eats (formerly from 2008 to 2016.

Recipe Rating


Sunday 31st of July 2022

Excellent recipe; I used the 2C flour version. I used KAF white whole wheat flour & a Kitchenaid. Went with the egg wash & sesame seeds. Brushed with the egg yolk and loaded them up with sesame seeds right before setting in the oven. Ate with chicken tagine with preserved lemons. Looked and tasted wonderful.

Christine Benlafquih

Monday 1st of August 2022

Thanks for sharing your results!


Sunday 24th of April 2022

Your followers ask the very best questions and your answers are so complete and valuable it's unbelievable! The comments and responses are as important to me as the recipe (maybe more so.). Thank you so much!!


Tuesday 19th of October 2021

So easy and came out looking just like the pictures!

Christine Benlafquih

Tuesday 19th of October 2021

Thanks for commenting! I'm happy to know you had baking success!


Saturday 31st of July 2021

I'm not really a baker, but this is so easy, anyone can do it. Plus the bread is delicious.

Christine Benlafquih

Saturday 31st of July 2021

Thanks! Glad you find the recipe easy to follow.


Tuesday 27th of July 2021

What is the difference or any with this recipe and an Algerian or Tunisian recipes? Are they essentially Berber breads recipes?

Christine Benlafquih

Tuesday 27th of July 2021

I don't know if we can credit everyday Moroccan khobz to the Berbers, but I do associate other types of bread or certain baking techniques/ovens with being Berber...for example, tafarnout is a flatbread that's baked on rocks. As for differences in khobz across North'll find similar basic khobz bread recipes in Algeria and Tunisia, but I find it interesting that so many of the Algerian recipes online are specifically for enriched semolina bread. In Morocco, enriched khobz with egg and milk tends to be a holiday or special occasion thing and it often has the addition of seeds such as anise, sesame, or cumin. I asked Nada Kiffa for more info about differences, and she points out that enriched bread is common in Turkey and Eastern Europe, and that first Tunisia and later Algeria came under Turkish rule. Whether or not enriched bread in North Africa can be credited to that influence is hard to say, but of course a French influence is also possible. In addition, Nada says that while both Algeria and Morocco use different grains including semolina to make khobz, Tunisians are more inclined to use white flour; when they do use whole wheat, it's different than the whole wheat flour we have in Morocco.