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Milk Street Bowtie Moroccan Flatbreads (Khobz)

Moroccan Flatbreads (Khobz)

Makes three 7-inch loaves

2 hours 20 minutes active, plus cooling

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Khobz is a Moroccan yeasted flatbread that isn’t truly flat. It’s a low, small, pleasantly dense round loaf present at almost every meal and, being the daily bread, is typically quite plain in flavor. But the bread that home cook Houda Mehdi showed us how to make in her kitchen in Fes, Morocco, was fantastically flavored with sesame, flax and fennel seeds, as well as semolina and wheat bran. Hers was the most delicious khobz we tasted during our time in Fes. We adapted her recipe, adding a small measure of olive oil for a slightly more tender crumb and to lend a little richness, and we baked our breads in a 475°F oven. Leftovers will keep in an airtight container for up to two days; to reheat, wrap the bread in foil and warm in a 400°F oven for about 10 minutes.

Makes three

7-inch loaves

Tip

Don’t add all of the all-purpose flour at the outset. Only 390 grams (3 cups) is combined with the semolina, wheat bran, seeds, salt and yeast; the remainder is added only after the dough has rested for 20 minutes. Withholding some of the all-purpose flour and resting the dough allows the semolina and wheat bran to hydrate, which results in a more manageable dough and better-textured baked crumb.

2 hours

20 minutes active, plus cooling

618 grams (4¾ cups) all-purpose flour, divided, plus more as needed and for dusting
202 grams (1 cup plus 3 tablespoons) semolina flour
30 grams (½ cup) wheat bran
56 grams (⅓ cup) sesame seeds, toasted
80 grams (½ cup) flax seeds
1 tablespoon fennel seeds, lightly crushed
1 tablespoon instant yeast
1 teaspoon table salt
2 1/2 cups warm water (110°F)
3 tablespoons extra-virgin olive oil, plus more for the baking sheet
Ingredients
  • 618

    grams (4¾ cups) all-purpose flour, divided, plus more as needed and for dusting

  • 202

    grams (1 cup plus 3 tablespoons) semolina flour

  • 30

    grams (½ cup) wheat bran

  • 56

    grams (⅓ cup) sesame seeds, toasted

  • 80

    grams (½ cup) flax seeds

  • 1

    tablespoon fennel seeds, lightly crushed

  • 1

    tablespoon instant yeast

  • 1

    teaspoon table salt

  • cups warm water (110°F)

  • 3

    tablespoons extra-virgin olive oil, plus more for the baking sheet

Directions

Moroccan Flatbreads (Khobz)

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Reviews
Lynn D.
October 9, 2022
A definite keeper.
I had every intention of making this recipe exactly as written...I knew I had to get semolina flour. Had to go back out to get wheat bran but the corner store only had oat bran. It turns out I had chia seed and not flax seed. I used what I had. The loaves turned out very, very well. The fennel seed, which I thought might be overpowering, perfumes rather than flavours the bread. Will make again.
Rick B.
June 4, 2022
Great bread
This bread makes three loaves that slice perfect. The first time I made them like the recipe says. The second time I make 2 regular loaves and a dozen dinner rolls. The rolls cook fast. They all were great. If you don't need so many, store them extras in the freezer.
Ann O.

Love this bread! Easy to make and tastes so good. Made half batch of dough and formed a single loaf. Appreciate the weights, especially in grams.

Scott C.

I was frankly disappointed. Overall, the bread was bland. Next time (if) I make it again, I'll double the seeds and salt amounts. Here's hoping that change will give me the bread I was looking for.