Moroccan Semolina bread, or Khobz Smida, is a traditional bread in Morocco. This is the only bread recipe you will ever need! It’s so soft and fluffy you want to pair it with everything!
The One and Only Moroccan Bread!
Moroccans love to consume bread with every dish! Well, except for Couscous and Pastilla! That is to say; fresh Khobz is a necessity in every household. Although it is widely available at local bakeries and grocery stores, many families prefer to bake it at home or in community street ovens known as Ferrans.
Making the Khobz
Khobz recipes differ from family to family, but the ingredients are usually the same: flour, semolina, salt, sugar, yeast, water, and some oil or butter. This recipe uses a mixture of double zero and semolina flours for a fluffier result, but you may also use bread flour and fine semolina, respectively. Although the texture may be slightly different, they will all taste great!
While making the dough only requires a few minutes, allowing one to two hours for resting and rising is essential. You may shape the loaves into the size and thickness of your choosing. I love individual petite rounds, but you may also shape them into a medium or family-size loaf. It’s up to you!
Serving Moroccan Bread – Khobz Smida
Moroccan bread is usually served as a side to Tagines, appetizers, and dips. You may pair Khobz with olives, cheese, or eggs for breakfast. During afternoon tea, people split and spread it with butter, honey, or jam. Enjoy this bread with any dish, and put the kettle on for a cup of fresh Moroccan mint tea! Bessaha!
Moroccan Bread – Khobz Smida
Equipment
- Stand mixer with a dough hook attachment
Ingredients
- 1 – 1/2 cup double zero flour (or bread flour)
- 1 – 1/2 cup semolina flour (or fine semolina)
- 1 Tbsp granulated sugar
- 1 tsp salt
- 1 tsp active dry yeast
- 3 Tbsp olive oil (canola or vegetable oil may be substituted)
- 1 cup lukewarm water (you may need a bit more)
- a handful of fine or coarse semolina for sprinkling
Instructions
- Combine the yeast with sugar and 2 Tbsp lukewarm water (around 107 degrees F, or 42 C) in a small bowl. Mix with a spatula, cover with a film, and rest for 5-10 minutes.
- In the bowl of a stand mixer, whisk flours and salt, and olive oil and mix by hand.
- Add the yeast mixture to the flours and mix by hand. Gradually add lukewarm water and knead for 7-10 minutes using a dough hook until it's soft and homogenous. Alternatively, you may use your hands to knead the dough.
- Rub your hands with oil, shape the dough into a big round, and cover it with plastic wrap. Let your dough rise in a warm area for 30-60 minutes.
- Rub your hands with some oil and cut the dough into 6-8 small rounds. Put dough rounds on a parchment-lined baking sheet and rub them with lukewarm water. Then, sprinkle some semolina over the top, flatten, and adjust the thickness to your taste. Use a fork to poke your rounds or a sharp knife to make traditional designs. Cover and let your loaves rest for 30-60 minutes.
- Preheat oven to 400 F. Bake bread on the bottom rack for 3 minutes. Then, increase oven temperature to 425 F and cook on the middle rack for 10-12 minutes or light-medium brown.
Looking for a dish to pair this delicious bread with? Look no more. Here is one of my favorite dip recipes!
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