Khobz Moroccan Round Bread

Name: Khobz Moroccan Round Bread
Total time: 2 h
Cuisine: Moroccan
Ingredients: 400g strong white bread flour; 100g fine semolina; 1.5 tsp salt; 1 tsp caster sugar; 7g sachet fast action dried yeast; 1 tbsp olive oil; 320ml warm water; 1 tbsp fine semolina, for dusting

A round, soft crumbed loaf with a crisp crust, the everyday bread for scooping up tagine sauce.

Time2 hr
LevelEasy
Costabout £0.10 a head
Oven220°C (200°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

400 gstrong white bread flour
100 gfine semolina
1½ tspsalt
1 tspcaster sugar
7 gsachet fast action dried yeast
1 tbspolive oil
320 mlwarm water
1 tbspfine semolinafor dusting

Method

1
Mix the flour, semolina, salt, sugar and yeast. Add the oil and water, then knead for 10 minutes until smooth and elastic.
10 min
2
Cover and leave for 1 hour until doubled.
60 min
3
Split the dough in two and shape each into a tight round. Place on a tray dusted with semolina, flatten slightly and cover.
4
Leave for 30 minutes. Heat the oven to 220°C (200°C fan) and prick each loaf several times with a fork.
30 min
5
Bake for 25 minutes until golden and the base sounds hollow when tapped. Cool on a rack.
25 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.