Khobz (Basic Moroccan White Bread) Recipe

Basic Moroccan white bread recipe

The Spruce / Cara Cormack

Prep: 20 mins
Cook: 20 mins
Rising times: 75 mins
Total: 115 mins
Servings: 8 servings
Yield: 2 loaves
Nutrition Facts (per serving)
286 Calories
5g Fat
51g Carbs
9g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 286
% Daily Value*
Total Fat 5g 6%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 532mg 23%
Total Carbohydrate 51g 19%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 9g
Vitamin C 0mg 0%
Calcium 12mg 1%
Iron 1mg 4%
Potassium 83mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is for basic Moroccan white bread, often referred to as force, the same French word used by many Moroccans for strong white flour. It also is called khobz (or kessra or aghroum) and is characterized by a round, flat shape and a slightly coarse texture.  

Outside Morocco, you can use all-purpose flour, but it's preferable to use bread flour or high-gluten flour in the States, as they'll yield the best results. Vary this recipe by substituting other flours for some of the white, or try this Moroccan whole-wheat bread recipe.

Khobz is used primarily to scoop up tagines and other foods but it also is excellent as sandwich bread. Smaller loaves can be cut in half and then stuffed; larger loaves can be cut into wedges which can then be gently pried open and stuffed.


  • 4 cups flour, high-gluten or bread flour preferred

  • 2 teaspoons salt

  • 2 teaspoons sugar

  • 1 tablespoon active dry yeast

  • 2 tablespoons vegetable oil

  • 1 1/4 cups warm water

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Moroccan white bread
    The Spruce / Cara Cormack
  2. Prepare 2 baking sheets by lightly oiling them or by dusting the pans with a little cornmeal or semolina.

    Prepare baking sheets
    The Spruce / Cara Cormack
  3. Mix the flour, salt, and sugar in a large bowl. Make a large well in the center of the flour mixture and add the yeast. 

    Mix flour, salt and sugar
    The Spruce / Cara Cormack
  4. Add the oil and the water to the well, stirring with your fingers to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.

    Add oil and water
    The Spruce / Cara Cormack
  5. Turn the dough out onto a floured surface and begin kneading the dough, or use a stand mixer fitted with a dough hook. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes by hand (or 5 minutes by machine), or until the dough is very smooth and elastic. 

    Turn dough
    The Spruce / Cara Cormack
  6. Divide the dough in half and shape each portion into a smooth circular mound. (If you prefer, you can divide the dough into 4 to 6 smaller loaves instead.) Place the dough onto the prepared pans, cover with a towel and allow it to rest for 10 to 15 minutes.

    Divide dough
    The Spruce / Cara Cormack
  7. After the dough has rested, use the palm of your hand to flatten the dough into circles about 1/4-inch thick. Cover with a towel and let rise about 1 hour (longer in a cold room), or until the dough springs back when pressed lightly with a finger.

    Flatten dough
    The Spruce / Cara Cormack
  8. Pre-heat oven to 435 F / 225 C.

  9. Create steam vents by scoring the top of the bread with a very sharp knife or by poking the dough with a fork in several places.

    Score dough
    The Spruce / Cara Cormack
  10. Bake the bread for about 20 minutes—rotating the pans about halfway through the baking pans—or until the loaves are nicely colored and sound hollow when tapped. Transfer the bread to a rack or towel-lined basket to cool.

    Bake Moroccan white bread
    The Spruce / Cara Cormack


  • Leftover bread is best frozen if it will not be consumed the same day.

More About Khobz

Although often referred to as flatbread, bakery-made Moroccan bread is often well over an inch thick, making it look more like a circular free-form loaf than what many would consider "flat." The larger the loaf, of course, the flatter the khobz will appear, but still a far cry from much thinner leavened flatbreads such as naanpita, and injera.

No matter the thickness, the disc shape of khobz allows for lots of crust, which is ideal for dipping and scooping up tagines, salads, and other Moroccan dishes. The crust is so preferred, in fact, that many Moroccans will remove and discard the soft interior from thicker loaves of bread.