Moroccan · Breads & Pastries
Moroccan Corn Bread (Khobz Del Droa)
Made with coarse cornmeal rather than wheat semolina, this rustic flatbread has a denser, slightly sweet crumb and is cooked on a dry griddle, a countryside bread found in regions where corn is more readily grown than wheat.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Ingredients
- 250 g fine cornmeal
- 100 g flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 250 ml warm water
- 1 tbsp olive oil
Method
- 1
Mix the dough
Combine the cornmeal, flour, salt, sugar, warm water and olive oil into a soft, slightly sticky dough.
- 2
Rest
Cover and rest for 15 minutes.
- 3
Shape
Divide into two or three portions and pat each into a flat round disc about 1.5 cm thick.
- 4
Cook
Cook on a dry, hot griddle over medium-low heat for 8–10 minutes per side, until cooked through and speckled golden brown.
- 5
Serve
Serve warm, torn by hand, alongside tagines or soups.
Chef's tips
- Cook on lower heat than wheat bread — cornmeal browns quickly on the outside before the centre is done if the heat is too high.
Frequently asked questions
Does this bread rise like yeasted bread?
No, it's unleavened and dense by design, closer to a flatbread than a fluffy loaf.