Khobz is a traditional Moroccan bread with a golden, crisp crust and a soft, slightly chewy interior. A Moroccan dish like tagine isn’t complete without this bread on the side, as it often serves as the spoon for eating. The addition of semolina gives khobz its signature nutty flavour and a heartier, slightly coarse texture that makes it perfect for soaking up rich sauces. It’s also ideal for dipping into olive oil and is most delicious when fresh out of the oven.
khobz
Total
2 hr + 20 min
Prep
25 min
Cook
40 min
Rest
1 hr + 15 min
Contains
gluten
Free from
soy
peanut
tree nut
sesame
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Très bon, mais ne ressemble pas vraiment aux photos
Clara R - March 8, 2025, 4:12 p.m.
Nice recipe, just wanted to say that my dough was too dry, maybe the flour wasn't right (labeled T65 in France. So I would advise people to start without a 1/5 of the flour, and add some more if needed. Have fun baking it! Voilà
PUL Team - March 8, 2025, 5:27 p.m.
Thanks for sharing your experience, Clara! The bread flour we use has a protein content of 11g per 100g, while T65 flour often has a higher protein content (around 13g per 100g). Because of this, T65 flour tends to absorb more liquid, so your tip to start with less flour and add more as needed is a great one. ✨
Kirsty Gibb - March 8, 2025, 11:54 a.m.
I hope a tagine recipe is to follow! You can't temp us with accompaniment but not the full meal 😋
What others say
Très bon, mais ne ressemble pas vraiment aux photos
Nice recipe, just wanted to say that my dough was too dry, maybe the flour wasn't right (labeled T65 in France. So I would advise people to start without a 1/5 of the flour, and add some more if needed. Have fun baking it! Voilà
I hope a tagine recipe is to follow! You can't temp us with accompaniment but not the full meal 😋
More Moroccan recipes pleaseeeeee!!!!