Moroccan · Breads & Pastries
Khobz Dar (Everyday Homemade Bread)
The plain round loaf found on every Moroccan table, khobz dar is a simple yeasted semolina-and-flour bread baked at home or sent to the neighbourhood communal oven, meant to tear and scoop up tagines rather than stand alone.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Ingredients
- 400 g bread flour
- 100 g fine semolina
- 1 tsp instant yeast
- 1 tsp salt
- 1 tbsp olive oil
- 280 ml warm water
- Extra semolina, for dusting
Method
- 1
Mix and knead
Combine the flour, semolina, yeast, salt, olive oil and warm water into a smooth, elastic dough, kneading for 8–10 minutes.
- 2
First rise
Cover and let rise in a warm place for 45–60 minutes until doubled.
- 3
Shape
Punch down and shape into a round loaf, dusting the outside with semolina.
- 4
Second rise
Cover and let rise a further 20–30 minutes on a floured tray.
- 5
Score and bake
Prick the top a few times with a fork or score lightly, then bake at 220°C for 25–30 minutes until golden and hollow-sounding when tapped.
- 6
Cool
Cool on a rack for at least 10 minutes before slicing or tearing.
Chef's tips
- Pricking or scoring the top before baking prevents the loaf from cracking unevenly as it rises in the oven.
- Dusting with semolina before the final rise gives the loaf its characteristic rustic crust and grip for tearing.
Frequently asked questions
Can I bake this without a stand mixer?
Yes, this dough comes together easily by hand — just knead a few extra minutes to develop the gluten fully.