Khobz — Moroccan Round Loaf

In a large bowl, whisk together flour, semolina, salt, and yeast. Make a well in the center and pour in warm water and olive oil. Mix with your hand or a wooden spoon until no dry flour remains. The dough will be slightly rough — semolina takes time to hydrate. Turn out and knead by hand for 10 minutes until smooth and elastic. Semolina gives the dough a sandy texture initially; keep kneading until it becomes cohesive.

Divide the dough into 2 equal portions (about 350 g each). On an unfloured surface, roll each piece into a smooth ball by pushing it against the counter in a tight circular motion. Flatten each ball gently with your palm into a round disc about 18–20 cm in diameter and 2.5 cm thick. Do not use a rolling pin — hand-shaping keeps air in the loaf. Place on a parchment-lined baking sheet. Wet the surface lightly with a brush dipped in water and press sesame seeds generously across the top.

Cover the loaves loosely with a clean kitchen towel and proof at room temperature until noticeably puffy and the edges have risen, about 45–60 minutes. The loaves won't double dramatically — Moroccan khobz is intentionally denser than European breads. Use the poke test: press a floured fingertip 1 cm into the dough. It should spring back slowly but not fully.

Preheat the oven to 220 C (425 F) with a baking stone or inverted sheet pan on the middle rack. Slide the parchment directly onto the hot surface. Bake for 18–22 minutes until the crust is a rich golden-brown and the loaves sound hollow when tapped on the bottom. Cool on a wire rack for at least 15 minutes before tearing.