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MoroccanAuthentic Cuisine

Semolina Bread (Khobz Smida)

Serves 8 Bread vegetarian, Breads & Pastry

Semolina Bread (Khobz Smida)

Khobz Smida, a fine-semolina bread, graces many Moroccan tables on Fridays, accompanying the traditional couscous meal. Its distinctive yellow hue sets it apart from the more common white khobz, making it a cherished choice for this special weekly gathering. The bread's preparation is a ritual in itself, often a shared activity that brings warmth and anticipation to the home.

Biting into Khobz Smida reveals a tender, slightly chewy crumb beneath its crackling crust. The subtle nuttiness from the sesame or nigella seeds complements the bread's earthy semolina base. Enjoy it fresh from the oven, where it stands as a delicious testament to the simple yet profound art of Moroccan baking.

Ingredients

  • 400 g (14 oz)fine semolina
  • 100 g (3.5 oz)flour
  • 2 tspyeast
  • 1 tspsalt
  • 1 tbspolive oil
  • 300 mlwarm water
  • 1 tbspsesame or nigella seeds — optional

Method

  1. In a large mixing bowl, combine 400 g (14 oz) of fine semolina, 100 g (3.5 oz) of flour, 2 teaspoons of yeast, and 1 teaspoon of salt. Stir these dry ingredients together until evenly mixed. This ensures the yeast is distributed throughout the flour, which will help the dough rise evenly.
  2. Create a well in the center of the dry ingredients and pour in 300 ml of warm water and 1 tablespoon of olive oil. Use your hands or a wooden spoon to gradually incorporate the wet ingredients into the dry, forming a soft dough. The dough should be slightly sticky to the touch, which will help it develop a tender crumb.
  3. Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes. This short rest allows the flour to fully absorb the water, making the dough easier to knead and enhancing its texture.
  4. After resting, knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. You should feel the dough becoming more pliable and less sticky as you work it.
  5. Place the kneaded dough back into the bowl, cover it again with the towel, and let it rise in a warm, draft-free area until it has doubled in size. This should take about 1 to 1.5 hours, depending on the room temperature. The dough is ready when it springs back slowly when pressed lightly with a finger.
  6. Once risen, gently deflate the dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper. Sprinkle 1 tablespoon of sesame or nigella seeds over the top and gently press them into the surface. Use a sharp knife to make a few shallow slashes on the top of the loaf to allow it to expand evenly in the oven.
  7. Preheat your oven to 220°C (425°F). Once heated, place the loaf in the oven and bake for 20-25 minutes. The bread is done when it has a golden crust and sounds hollow when tapped on the bottom.
  8. Remove the bread from the oven and let it cool slightly on a wire rack. This cooling period allows the crumb to set, making it easier to slice without tearing. Enjoy your Khobz Smida with your favorite Moroccan dishes.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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