Moroccan Bread (Khobza)

Every Moroccan dinner starts with a generous helping of this warm bread. Moroccan restaurants bring loaves to the table in large baskets. It is often served with harira soup, which we like to dip the bread into.

From Sharing Morocco: Exotic Flavors from My Kitchen to Yours by Ruth Barnes (Greenleaf Book Group)

Moroccan Bread (Khobza)

Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs

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Servings

4 Servings

1x2x3x

Ingredients

• 1 package active dry yeast 
• 1 cup lukewarm water
• 3 cups flour
• 1/2 teaspoon salt 
• 1 teaspoon sugar
• 1 tablespoon fennel seeds optional 

Instructions

• Add the yeast to the lukewarm water and let stand for 4 minutes.
• In a large mixing bowl, combine the flour, salt, sugar, and fennel seeds, if using.
• Gradually add the yeast mixture to the flour mixture and stir.
• Continue stirring the flour mixture until it comes together in a ball.
• Knead the dough mixture until smooth and elastic.
• Cut the dough into 6 equal portions and shape into balls.
• Place the dough balls in an oiled mixing bowl, cover, and let rise for 1 hour or until they double in size.
• Heat the oven to 425°F.
• Flatten each ball into a round approximately 3 inches high.
• Place the rounds of dough on a baking tray and bake for 25 minutes or until golden.
• Serve whole.