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Khobz (Moroccan Bread)
A semolina-enriched Moroccan bread, traditionally baked in a hot oven until the crust turns golden and crusty on the outside, while staying wonderfully soft and pillowy within.
Ingredients
Instructions
Mix flour, semolina, yeast, salt, sugar and aniseed.
Add water and oil. Knead 10 minutes.
Shape into 2 round loaves. Prove 1 hour.
Prick tops with a fork. Brush with water and scatter sesame seeds.
Bake at 200°C for 20–25 minutes until hollow-sounding when tapped.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
