In a small bowl, activate the yeast by mixing it with warm water and sugar. Let it sit for 5–10 minutes until frothy.

In a large bowl, combine the flour and salt. Create a well in the centre, then add the activated yeast mixture and olive oil.

Begin mixing the dough using your hands or a wooden spoon, gradually incorporating the ingredients until a rough dough forms.

Transfer the dough to a floured surface and knead for 8–10 minutes. The dough should be smooth and elastic. Add a bit more water if too dry or flour if too sticky.

Form the dough into a ball and place it in a greased bowl. Cover it with a damp cloth and allow it to rise for about an hour, or until it doubles in size.

Once risen, punch down the dough and divide it into two equal portions. Shape each portion into a round, flat disc, about 1-inch thick.

Preheat your oven to 220°C (425°F). Place the dough rounds on a baking tray dusted with semolina. Let them rest for another 15 minutes.

Bake the Khobz for 20–25 minutes, or until golden brown. Allow it to cool slightly before serving. Khobz is best enjoyed warm, paired with tagines or dips.