Moroccan Semolina Bread (Khobz)

This traditional Moroccan bread is soft on the inside with a lightly crisp,
semolina-coated crust. It’s perfect for breakfast, dipping into olive oil,
or serving alongside tagines and stews.

Ingredients

• 4 cups all-purpose flour
• 2 cups fine semolina
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 2 tablespoons vegetable oil or olive oil
• 1½ to 2 cups warm water (as needed)
• Extra fine semolina for dusting

Instructions

1. In a large bowl, combine the flour, fine semolina, sugar, salt, and yeast.
   Mix well.
2. Add the oil, then gradually pour in the warm water while mixing until a soft,
   smooth dough forms.
3. Knead the dough for 10–15 minutes until elastic and not sticky.
4. Shape the dough into a ball, cover, and let it rest for 45–60 minutes,
   or until doubled in size.
5. Divide the dough into equal portions. Shape each portion into a round loaf.
6. Sprinkle each loaf with fine semolina and gently flatten.
   Prick the surface with a fork.
7. Place the loaves on a baking tray and let them rest for 10 minutes.
8. Bake in a preheated oven at 430°F (220°C) for 15–20 minutes,
   until golden brown.
9. Remove from the oven and let cool slightly before serving.

Serving Suggestions

• Serve warm with olive oil and honey
• Enjoy with butter and jam
• Perfect alongside Moroccan tagines or soups