I have always had an obsession with bread and over the years exploring the numerous types of breads that exist in Morocco has been a fascinating thing.
While most people think of couscous or tajine as defining the Moroccan diet, I’d argue bread is what defines it. Unlike in much of the Middle Eastern world, rice barely plays a role in traditional Moroccan cooking. Flour was the carbohydrate of choice and there are dozens of ways it is used.
What kind of bread is eaten in Morocco?
What kind of bread isn’t eaten in Morocco may be a better question. There are at least a dozen different types of breads that are made in Morocco and as I’m learning daily there are probably a dozen more yet to hear of.
Breads made with wheat flour are most common – and it’s almost always semi-leavened. You won’t find large puffy boules like in France. Nor would Moroccans eat with sandwich bread. Bread is solid and has a crust. Many Moroccans don’t eat the inside of the bread, and prefer the outside only.
Types of Moroccan Bread
The most widely eaten is the round semi-flat loaves of bread often called just khobz. This can be made with white, wheat or a mixture of flours. Traditionally large rounds were made and brought to the community bakery however today many people bake their bread at home.
While round khobz loaves are most common on a day to day basis there are also other Moroccan bread types that are eaten for different times of day or occasions. Flat, laminated breads like msemmen for breakfast or snacks. Stuffed breads for a more filling dish.
Regionally there are variations in how breads are baked. In the High Atlas you might find it cooked on the side of a clay oven like tandoori bread. While in the Dades Valley it’s baked on a small elevated tray inside a clay over with a small wood fire to cook the dough.