Khobz (خبز) is a typical flatbread consumed in North African countries, especially in Morocco, Algeria, and Tunisia.
This bread is a staple of the local cuisine and is served with practically every meal. In fact, “khobz” is the Arabic word for “bread.”
Khobz is made from wheat flour, water, salt, and yeast, with sourdough being less commonly used. The dough is left to rise and then shaped into flat, round loaves. These are baked until golden brown.
Khobz is baked daily. Whenever possible, it is served warm, most often cut into halves or quarters. It is used for dipping into sauces, soups, and as a side to many other dishes. It is truly the most basic and versatile type of bread in the region.
Within Morocco, Algeria, and Tunisia, there are different regional variations. The bread may vary in size, and sometimes loaves are scored before baking to make them easier to break into halves or quarters by hand. Tunisian khobz tabouna is baked in a clay oven similar to a tandoor, while khobz mbesses is richly flavored with spices, especially fennel. In Morocco, I came across a khobz bread that was very similar in texture to sourdough bread.
Khobz can often replace a spoon or fork. Thanks to its firm yet soft texture, it is ideal for tearing into smaller pieces, which are used to scoop up food directly.
Khobz is one of the foods without which North African meals are hard to imagine.
Bon appétit!
