Best 2 Algerian Khobz El Dar Semolina Bread Recipes

Algerian Khobz El Dar Semolina Bread is a traditional North African flatbread that is commonly served with stews, tagines, and other savory dishes. It is made from a combination of semolina flour, all-purpose flour, yeast, water, and salt. The dough is kneaded until it is smooth and elastic, then left to rise until it is double in size. It is then shaped into flat rounds and cooked in a hot skillet or griddle until golden brown and puffed up. Khobz El Dar Semolina Bread has a slightly chewy texture and a nutty flavor, and it is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner.

Check out the recipes below so you can choose the best recipe for yourself!

KHOBZ EL DAR (ALGERIAN SEMOLINA BREAD)

Khobz el Dar (Algerian Semolina Bread) image

If you've never tasted Algerian bread, then you should definitely give this very easy recipe a try. Known as Khobz el Dar, it requires no kneading, no special techniques, and only basic ingredients. The result is an incredibly soft bread, slightly sweet, that tastes like brioche. Absolutely delicious.

Provided by chouchou65

Categories Bread Yeast Bread Recipes

Time 3h20m

Yield 8

Number Of Ingredients 13

Ingredients

½ cup semolina flour
2 tablespoons semolina flour
3 tablespoons sesame seeds, divided
1 tablespoon white sugar
1 teaspoon active dry yeast
¾ teaspoon salt
¼ cup vegetable oil
1 egg
1 egg, separated
1 cup lukewarm milk
2 ¾ cups all-purpose flour
2 tablespoons all-purpose flour, or more as needed
1 teaspoon water

Steps:

Mix 1/2 cup plus 2 tablespoons semolina, 2 tablespoons sesame seeds, sugar, yeast, and salt together in a large bowl. Whisk in oil, egg, and egg white. Stir in warm milk slowly until a liquid dough forms.
Cover the bowl with a plate or plastic wrap; let stand at room temperature until frothy, about 1 hour.
Stir in 2 3/4 cups flour with a wooden spoon until a sticky dough forms. Cover again and allow to rest for 30 minutes.
Line a baking sheet with parchment paper or a baking mat.
Sprinkle 1 tablespoon flour over the dough and your hands. Mix dough, adding flour as needed, 1 tablespoon at a time, until it pulls away from the sides of the bowl. Shape into a round loaf and place on the prepared baking sheet. Cover loosely with a towel and let rise for 1 hour in a warm place until loaf doubles in volume.
Preheat oven to 400 degrees F (200 degrees C).
Beat egg yolk and water in a bowl with a fork; brush over the entire surface of the loaf. Sprinkle 1 tablespoon sesame seeds on top.
Bake in the preheated oven until loaf is golden brown, about 20 to 25 minutes.

Nutrition Facts : Calories 293.1 calories, Carbohydrate 40.2 g, Cholesterol 48.9 mg, Fat 10.8 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 2.1 g, Sodium 249.6 mg, Sugar 3.3 g

ALGERIAN KHOBZ EL DAR -- SEMOLINA BREAD

Algerian Khobz El Dar -- Semolina Bread image

This is the traditional bread of every home in Algeria, hence it's name which transaltes into English as 'Bread of the House'. Every home has a different version & this particular recipe is from my lovely sister in law 'Um Youcef' ;) Just a word of warning, if you have never made this kind of bread before, you will be shocked at how sticky & hard to work with the dough is. Unlike a regular bread, when your dough is too sticky you may add more flour - here adding more flour or semolina will make things worse...instead add a little water & knead gently with your fingertips . Water will always make the dough come together & away from your hands & the mixing bowl. You can also knead the dough in a KA or similar mixer with a sturdy dough hook.

Provided by Um Safia

Categories Yeast Breads

Time 2h35m

Yield 1 large loaf

Number Of Ingredients 11

Ingredients

3 1/2 cups fine semolina (my cups hold 12oz, fluid)
1 1/4 cups strong white bread flour
2 cups water, room temp. plus extra
4 fluid ounces sunflower oil (or vegetable, canola etc.)
7 g fast action yeast
1 large egg, beaten
2 teaspoons sugar
2 teaspoons salt
2 large egg yolks, beaten
2 -3 tablespoons sesame seeds
1 tablespoon nigella seeds (optional)

Steps:

Grease a large round metal tin / pan (approx 12" across / wide & 1.5" high / deep).
Place the semolina, flour, yeast, sugar & salt in a very large mixing bowl. (In Algeria we traditionally use huge but shallow wooden bowls for mixing doughs.)
Make a well in the centre & add the beaten egg & the oil along with 1 cup of water. Mix well, adding more water when necessary.
Keep mixing until you have a soft dough. Now knead the dough for around 30 minutes until it is soft, smooth & elastic. You will need to add a little water from time to time as the semolina absorbs it.
If you are having problems with a very sticky dough, don't worry - if you've used the correct amounts of ingredients, everything will be OK - just keep kneading & add dribbles of water to bring the dough back together again.
After 30 minutes, mix in the nigella seeds if using then with wet hands bring the dough together in a ball.
Place the dough in the greased pan & with wet hands, gently push the dough until it completely covers the base of the pan.
Sprinkle a little semolina over the top, cover with a kitchen towel & leave to rise until doubled in size.
Pre-heat the oven to 180°C
Brush the top of the dough with the egg yolks & sprinkle the sesame seeds over the top. Using a skewer, make 6 pricks -going all the way through the dough - 5 evenly spaced holes 1" from the edge & 1 hole in the centre (This will make sure that the bread cooks evenly).
Place in the upper 1/3 of the oven & cook for approx 35 minutes or until a deep golden colour & sounding hollow when tapped.
Remove from the oven & allow to cool for 5 minutes bfore turning out onto a kitchen towel. Wrap the bread in the towle & allow to cool on a wire rack before serving.

Nutrition Facts : Calories 18656, Fat 1800.6, SaturatedFat 237.3, Cholesterol 554.9, Sodium 4767.1, Carbohydrate 562, Fiber 31, Sugar 9.2, Protein 108

Tips for Making Algerian Khobz El Dar Semolina Bread:

Make sure to use fine semolina for a smooth and even texture.
If you don't have a stand mixer, you can knead the dough by hand. Just be sure to knead it for at least 10 minutes, or until the dough is smooth and elastic.
Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.
When shaping the dough, be sure to tuck the edges under to create a smooth, round loaf.
Bake the bread in a hot oven for 20-25 minutes, or until it is golden brown and crusty.
Let the bread cool for a few minutes before slicing and serving.

Conclusion:

Algerian Khobz El Dar Semolina Bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is perfect for sandwiches, wraps, or simply served with a drizzle of olive oil and a sprinkle of salt. Whether you are a beginner or a seasoned baker, this recipe is sure to produce a beautiful and tasty loaf of bread. Be sure to experiment with different toppings and fillings to create your own unique variations of this classic Algerian bread.