Khobz Ed Dar, meaning "home bread" in Arabic, is a classic round Moroccan loaf that graces tables across the country on a daily basis.
Baked in both humble homes and festive celebrations, this bread is known for its slightly chewy crust and fluffy, tender crumb.
Made with all-purpose flour or semolina, salt, water, and yeast or sourdough starter, khobz is simple yet deeply satisfying.
While everyday versions are plain and round, festive varieties like khobzaït ennaïr are often sweetened and decorated with almonds, sesame seeds, or even hard-boiled eggs — symbolizing renewal and life during special holidays like Amazigh New Year (Yennayer).
Whether torn by hand or sliced, khobz is central to Moroccan dining culture, used to scoop up everything from meat tagines to lentil soups and roasted vegetables.
⦁ 8 cups (1 kg) all-purpose (plain) flour or 5 cups (1 kg) fine wheat semolina
⦁ 1 teaspoon salt
⦁ 1½ tablespoons (10 g) yeast or 2 tablespoons sourdough starter
⦁ 2 cups (500 ml) warm water
⦁ 2 handfuls flour for dusting
1. In a large mixing dish, sift flour or semolina and create a well in the center.
2. Add salt and yeast dissolved in a little warm water.
3. Begin kneading while gradually adding the remaining water until the dough becomes soft and elastic.
4. Divide into 4 equal portions, shape into balls, dust with flour, and flatten into disks.
5. Place on a floured cloth, cover, and allow to rise in a warm place for 1 to 1.5 hours.
6. Preheat oven to 400°F (200°C).
7. Check if the dough has risen properly by gently pressing with your finger; it should bounce back.
8. Transfer to a baking sheet and bake for 25 minutes until golden.
9. Optional: Brush with egg yolk and sprinkle with sesame seeds before baking for a festive touch.
🛒 Choosing Ingredients
✔ Flour or Semolina – Use all-purpose flour for a softer crumb or fine semolina for a slightly nutty, rustic texture
✔ Warm Water (38–40°C / 100–104°F) – Ideal for activating yeast without killing it
✔ Fresh Yeast or Starter – Instant yeast gives a quicker rise; sourdough adds depth and traditional flavor
✔ Toppings – For festive versions, use egg yolk wash, sesame seeds, almonds, or hard-boiled eggs
👩🍳 Preparation Tips
✔ Knead Until Elastic – Dough should feel soft but hold its shape; knead for 8–10 minutes for best texture
✔ Equal Rounds – Divide into even portions for uniform baking and presentation
✔ Flat Disk Shape – Press dough gently into a 2–3 cm (¾–1 in) thick disk for even baking
✔ Flour the Surface – Prevent sticking and give a rustic finish by dusting with flour before rising
🔥 Baking Techniques & Temperatures
✔ Proper Rise Temp – Let dough rise in a warm space (25–30°C / 77–86°F) until doubled in size
✔ Oven Temp – Bake at 400°F (200°C) for 25 minutes until golden brown
✔ Check for Bounce – Gently press with your fingertip before baking — dough should spring back slowly
✔ Optional Finish – Brush with egg yolk and sprinkle sesame seeds before baking for a golden, glossy crust
🍞 Serving & Storage
✔ Serve With – Perfect for tagines, lentil soup, roasted veggies, or with olive oil and honey
✔ Tear or Slice – Traditionally torn by hand to scoop food, but can be sliced for sandwiches or toast
✔ Storage – Wrap in a towel or airtight container and store at room temp for 1–2 days
✔ Freezer Friendly – Freeze after cooling; reheat in oven at 180°C / 350°F for 5–7 minutes