Moroccan · Bread
Semolina Bread Round (Khobz Smida)
The golden semolina table bread of Morocco — a round, slightly domed loaf made with fine durum semolina that bakes up with a crisp crust and a tender, pale-yellow crumb. It is the khobz that appears at nearly every meal, split into wedges to scoop tagine and salads.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Serves
- 8
- Level
- Medium
Ingredients
- 300 g fine durum semolina
- 200 g bread flour
- 1 1/2 tsp salt
- 1 tsp sugar
- 7 g dried yeast
- About 300 ml warm water
- 1 tbsp olive oil
- Sesame or nigella seeds, to top
Method
- 1
Mix and knead
Combine the semolina, flour, salt, sugar and yeast, add the water and oil and knead 10 minutes to a smooth, elastic dough.
- 2
First rise
Cover and rise about 1 hour until doubled.
- 3
Shape the rounds
Knock back, shape into one or two smooth flat rounds, place on a semolina-dusted tray and press to about 2 cm thick.
- 4
Prove and dock
Prove 30 minutes until puffy, brush with water, scatter seeds and prick all over with a fork.
- 5
Bake
Bake at 220°C for 25–30 minutes until golden and hollow-sounding when tapped underneath.
Chef's tips
- Pricking the top with a fork stops the loaf ballooning and keeps the crumb even.
- A tray of water in the oven or a spritz at the start gives a crisper, more professional crust.
Frequently asked questions
Why does Moroccan bread use semolina?
Fine durum semolina gives khobz its characteristic golden colour, faint sweetness and slightly denser, sturdy crumb — perfect for scooping.
Round or flat?
Traditional khobz is a flattish round about 2 cm thick, baked so the whole family can tear wedges to share.