Moroccan bread
Discover the authentic flavors of Morocco with this traditional Moroccan bread recipe. Combining water, yeast, honey, salt, all-purpose flour, olive oil, and sesame seeds, this easy-to-follow guide delivers a rich, fluffy bread perfect for any meal.
- 04 Apr 2025
- Cook time 15 min
- Prep time 90 min
- 6 Servings
- 7 Ingredients
Moroccan bread, traditionally known as 'khobz', is a staple in Moroccan cuisine, cherished for its crispy crust and soft, airy interior. With its unique blend of flour, honey, and sesame seeds, this bread pairs wonderfully with tagines, soups, or can be enjoyed on its own. This recipe is simple to follow and will fill your kitchen with the delightful aroma of freshly baked bread.
Ingredients:
Instructions:
- In a large mixing bowl, combine 1.50 cups of warm water (about 110°F or 43°C) with 1 tsp yeast and 2 tsp honey. Stir gently to dissolve.
- Let the mixture sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Add 1 tsp salt and 1.50 cups of all-purpose white wheat flour to the yeast mixture.
- Stir the mixture with a wooden spoon or use a stand mixer with a dough hook until it forms a sticky dough.
- Gradually add 1/4 cup olive oil to the dough while continuing to mix.
- Stir or knead the dough until the oil is fully incorporated and the dough becomes smooth and elastic. This may take about 5-7 minutes of kneading by hand or 3-5 minutes using a stand mixer.
- Shape the dough into a ball and place it in a lightly greased bowl.
- Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 1-1.5 hours or until it doubles in size.
- After the dough has doubled in size, punch it down gently to release the air.
- Turn the dough out onto a lightly floured surface and shape it into a round loaf.
- Place the shaped dough on a parchment-lined baking sheet.
- Lightly brush the top of the dough with water and sprinkle 1 tbsp sesame seeds evenly over the surface.
- Cover the dough loosely with a damp cloth and let it rise again for about 30-45 minutes until it becomes puffy.
- While the dough is undergoing its second rise, preheat your oven to 375°F (190°C).
- Place the baking sheet with the risen dough in the preheated oven.
- Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
- If you have a kitchen thermometer, the internal temperature of the bread should be about 190°F (88°C) when it’s fully baked.
- Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
- The cooling period allows the bread to finish cooking internally and develop its full flavor and texture.
Tips:
- Ensure the water is lukewarm (about 105°F or 40°C) to activate the yeast without killing it.
- Knead the dough well to develop the gluten, which will give the bread its chewy texture.
- Let the dough rise in a warm, draft-free area to ensure it doubles in size.
- If you don't have sesame seeds, you can substitute with other seeds like nigella or poppy seeds for an interesting twist.
- For a crispier crust, spray the oven with a little water right before baking to create steam.
Making Moroccan bread at home is a rewarding experience that brings a taste of Morocco right to your table. With its delightful texture and flavor, this bread is sure to become a favorite in your household. Enjoy it fresh out of the oven, and savor a traditional Moroccan culinary delight.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 130kcal | 7% |
| Protein | |
| Protein 4.60g | 3% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 1.45g | 4% |
| Sugar 0.92g | 1% |
| Fat | |
| Fat 12g | 14% |
| Saturated 1.68g | 6% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.08ug | 0% |
| Choline 4.18mg | 1% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.98mg | 6% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.01mg | 0% |
| Vitamin E 0.06mg | 0% |
| Vitamin K 0.10ug | 0% |
| Minerals | |
| Calcium, Ca 16mg | 1% |
| Copper, Cu 0.11mg | 12% |
| Iron, Fe 0.55mg | 5% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 66mg | 5% |
| Potassium, K 66mg | 2% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 0.60mg | 5% |
| Water | |
| Water 63g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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