The disc shape of khobz allows for lots of crust, which is ideal for dipping and scooping up tagines, and salads. The crust is so preferred, in fact, that many Moroccans will remove and discard the soft interior from thicker loaves of bread.
Prepare two baking sheets by lightly oiling them or by dusting the pans with a little cornmeal or semolina.
Mix the flour, salt, and sugar in a large bowl. Make a large well in the center of the flour mixture and add the yeast.
Add the oil and the water to the well, stirring with your fingers to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.
Turn the dough out onto a floured surface and begin kneading the dough, or use a stand mixer fitted with a dough hook. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes by hand (or 5 minutes by machine), or until the dough is very smooth and elastic.
Divide the dough in half and shape each portion into a smooth circular mound. (If you prefer, you can divide the dough into four to six smaller loaves instead.) Place the dough onto the prepared pans, cover with a towel and allow it to rest for 10 to 15 minutes.
After the dough has rested, use the palm of your hand to flatten the dough into circles about 1/4-inch thick. Cover with a towel and let rise about 1 hour (longer in a cold room), or until the dough springs back when pressed lightly with a finger.
Heat an oven to 435 F/225°C.
Create steam vents by scoring the top of the bread with a very sharp knife or by poking the dough with a fork in several places. Bake the bread for about 20 minutes—rotating the pans about halfway through the baking pans—or until the loaves are nicely colored and sound hollow when tapped. Transfer the bread to a rack or towel-lined basket to cool.