Name: Khobz el Fino
Prep time: 25 min
Cook time: 18 min
Total time: 2 h 30 min
Yield: 10 rolls
Cuisine: Moroccan
Ingredients: 500g fino flour (fine durum semolina flour), plus more for dusting; 150g white bread flour; 2 tsp instant yeast; 1 tbsp sugar; 2 tsp fine sea salt; 2 tbsp olive oil or neutral oil; 350ml warm water, plus 1 to 3 tbsp more if needed; 1 egg, beaten with 1 tbsp milk, for brushing; 2 tbsp sesame seeds, for topping

Question 1

What is fino flour in khobz el fino?

Accepted Answer

Fino flour is fine durum semolina flour, the main flour in khobz el fino. This recipe uses 500g fino flour with 150g white bread flour for soft Moroccan rolls with a tender crumb, thin crust, and enough structure for tuna sandwiches, kefta, butter, or jam.

Question 2

Why should khobz el fino dough rest before kneading?

Accepted Answer

Rest khobz el fino dough for 10 minutes before kneading so the fine durum semolina flour can absorb water. This pause prevents adding too much extra water too early. After resting, knead for 8 to 10 minutes until the dough becomes smooth, elastic, and softly tacky.

Question 3

How do I know khobz el fino dough has risen enough?

Accepted Answer

Khobz el fino dough is ready after the first rise when it has doubled, looks swollen and airy, and a gentle finger press fills back slowly. After shaping, the 10 oval rolls need 35 to 45 minutes more until they look puffy and light before brushing, scoring, and baking.

Question 4

What temperature do I bake Moroccan fino rolls at?

Accepted Answer

Bake Moroccan fino rolls at 220C for 15 to 18 minutes. Heat the oven fully during the second rise, ideally with a baking stone or heavy tray inside. The rolls are done when golden, lightly firm at the sides, and hollow-sounding when tapped underneath.

Question 5

Can I make khobz el fino ahead of time?

Accepted Answer

Yes. Shape khobz el fino rolls after the first rise, cover them well, and refrigerate overnight. In the morning, let the chilled rolls stand at room temperature until puffy. Brush with beaten egg and milk, score each roll, add sesame seeds, and bake at 220C.

Question 6

How do I store khobz el fino rolls and keep them soft?

Accepted Answer

Keep baked khobz el fino rolls wrapped at room temperature for 2 days. Freeze extra rolls the same day for longer storage. After baking, cover the hot rolls on a rack with a clean cloth for 10 minutes to keep the crust thin and tender.

Culinary Explorer

Khobz el Fino

Ingredients

fino flour (fine durum semolina flour)

white bread flour

instant yeast

Where cooking meets culture.

Ingredient	Quantity
fino flour (fine durum semolina flour)plus more for dusting	500g
white bread flour	150g
instant yeast	2 tsp