Khobz
Moroccan Medina Bread.
Notes
Recipe (in Arabic) found at the first link below. It is from 'Sayidaty', a arabic magazine.
This is a simple bread, but should be shaped and cooked into 200-300 g rounds about 1-2 in thick and spiked with a fork or skewer. The recipe recommends you ferment as standard and round into small balls, but have a very short proofing time of 10 minutes before flattening each ball and baking immediately. Recipes mention Durum wheat flour, semolina and wholegrain flour; after trying all these I will update this recipe. Anise can optionally be added at 1% or to taste.
From the second link below: 'If you eat three times a day, you eat khobz three times a day; if you eat five times a day, you eat khobz five times a day.' Each loaf of bread is sold in the Medina (centeral market) for one Dhiram (£0.07)
Ingredients
| Bakers % | 500g total | 1kg total | 2kg total | 3kg total | 4kg total | |
|---|---|---|---|---|---|---|
| White Flour | 100% | 329 | 658 | 1316 | 1974 | 2632 |
| Water | 48% | 158 | 316 | 632 | 947 | 1263 |
| Yeast | 2% | 6.58 | 13 | 26 | 39 | 53 |
| Salt | 2% | 6.58 | 13 | 26 | 39 | 53 |
Percentage total: 152%
Values have been rounded where the error would not be significant (p < 0.05).
Links
- https://kitchen.sayidaty.net/node/31896/%D8%A7%D9%84%D8%AE%D8%A8%D8%B2-%D8%A7%D9%84%D9%85%D8%BA%D8%B1%D8%A8%D9%8A-%D8%A7%D9%84%D8%AA%D9%82%D9%84%D9%8A%D8%AF%D9%8A/%D9%88%D8%B5%D9%81%D8%A7%D8%AA-%D8%A7%D9%84%D8%AE%D8%A8%D8%B2/%D9%88%D8%B5%D9%81%D8%A7%D8%AA
- https://www.marrakech-riad.co.uk/cook-moroccan-recipe/khobz-moroccan-bread/
Last compiled at 2026-09-01 22:17:16.883104