Khubz is the bread on every Moroccan table — round, slightly dense, and built to be torn by hand rather than sliced. This whole wheat version uses just five ingredients, no stand mixer required, and bakes into a loaf sturdy enough to scoop up sauce without falling apart.

The Everyday Bread of Moroccan Meals

In Morocco, khubz takes the place of forks and spoons at most meals — you tear a piece, fold it, and use it to scoop. It’s what I reach for alongside a pot of berber tagine, where the bread does as much work as a fork would.

1. Scale & gather
   • Measure 400 g whole wheat flour, 9 g instant yeast, 7 g salt, 16 g olive oil, 320 g water. Using a scale keeps ratios precise.
   • Line a tray with parchment paper (do not grease or flour).
2. Mix dry → add wet
   • In a large bowl, whisk flour to break clumps, whisk in yeast, then whisk in salt.
   • Add olive oil and water. Mix with hand or spatula, scraping the bowl sides, until a rough dough forms.
   • Cover with a damp towel.
3. First rise (bulk)
   • Proof at room temperature for 1½ hours until puffy.
4. Prep to divide
   • Lightly oil the work surface. Have a small bowl of warm water and your scale ready.
   • Wet hands (the dough is sticky). Fold the dough into a loose ball.
5. Portion & shape
   • Weigh the dough and divide into 4 equal pieces.
   • For each piece: gently flatten, then fold edges in. Flip seam-side down and rotate/drag against the surface to build surface tension and a smooth ball.
   • Set onto the parchment-lined tray. Repeat for all pieces.
6. Second rise
   • Cover with a damp towel and proof for 1 hour (adjust for a warmer/colder kitchen).
   • Meanwhile place an empty metal tray on the oven floor for steam.
7. Preheat & top
   • Preheat to 180 °C / 360 °F (top & bottom heat, no fan). (The video mentions “280 °C / 360 °F” — use the 360 °F ≈ 180 °C equivalence.)
   • Spray dough with water and sprinkle wheat bran generously.
8. Bake with steam
   • Place the tray on the middle rack. Pour boiling water into the bottom tray and close the door immediately.
   • For the first 15 min, spray water inside the oven every 3 min to keep the crust cool so the loaves rise.
   • Remove the water tray, move bread to the lower rack, and continue baking until 35–39 min total.
9. Finish & cool
   • For a darker, crunchier crust, bake to the full 39 min; otherwise remove a few minutes earlier.
   • Transfer to a wire rack and let the loaves cool. The crust should be lightly crunchy and the crumb soft and bouncy. Serve warm and enjoy.