Khobz Dar (خبز الدار)

Everything here turns on the heat. Khobz dar, the bread of the house, goes into a hot covered oven so the inside stays soft while the crust hardens enough to tear cleanly and scoop a tagine without collapsing in your hand. That crust is not decoration. It is the tool the table needs.

Moroccan bread is not one generic flatbread. Il n'y a pas une cuisine marocaine, mais des cuisines marocaines (not one Moroccan cuisine, but many), and every region has its loaves, grains, ovens, and habits. This one is an everyday round oven bread, shaped low and broad, rested twice, scored, seeded, and sent into heat like bread for people who expect to eat with their hands.

Use good flour and live yeast. No gesture rescues tired flour or dead yeast. Knead until the dough feels alive under your palm, let it rise without rushing, then bake it hard and hot. Put two loaves on the table if you think you need one. A table is a door you leave open.