About This Dish
A rustic, homestyle bread enriched with a mix of seeds and whole grains that many Moroccan families bake fresh daily. Unlike plain khobz, this version incorporates sesame seeds, nigella seeds, flaxseeds, and sometimes sunflower seeds into the dough, adding nutrition and a nutty flavor. The name literally means "house bread," distinguishing it from bakery bread. In rural areas, families often grind their own flour from locally grown wheat, producing bread with exceptional character. This is the kind of bread that makes Moroccan grandmothers say the bakery version will never compare.
Ingredients
- 300 g Whole wheat flour
- 200 g All-purpose flour
- 300 ml Warm water
- 7 g Active dry yeast
- 2 tbsp Sesame seeds
- 1 tbsp Nigella seeds
- 1 tbsp Flaxseeds
- 1 tsp Anise seeds
- 2 tbsp Olive oil
- 1 tbsp Honey
- 1.5 tsp Salt
Instructions
- 1
Dissolve yeast in warm water with honey. Rest 10 minutes.
- 2
Mix flours, all seeds, and salt. Add yeast mixture and olive oil.
- 3
Knead 10 minutes until smooth and elastic.
- 4
Form into a round disc about 3cm thick. Place on a baking sheet.
- 5
Cover and let rise 1.5 hours until doubled.
- 6
Score the top with a pattern. Sprinkle with extra sesame seeds.
- 7
Bake at 190C (375F) for 30 minutes until golden and hollow when tapped.
Tips & Tricks
- Toast the seeds lightly before adding to the dough for extra flavor.
- The honey feeds the yeast and adds a subtle sweetness.
- This bread keeps well for 2-3 days wrapped in a cloth.