Khobz el-Dâr

Khobz el-Dâr - Khobz Eddar (“house bread”, oven-baked round loaf)

A soft round loaf of semolina bread, Khobz el-Dâr is an essential Algerian homestyle bread, often braided or stamped and baked until golden.

Khobz el-Dâr (Traditional Algerian Semolina Bread)
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Khobz el-Dâr (Traditional Algerian Semolina Bread)

Recipe by Travel S HelperCourse: BreadCuisine: AlgerianDifficulty: Easy
Servings

1

loaf
Prep time

10

minutes
Rising

60

minutes
Cooking time

35

minutes
Calories

300 per 50 g

kcal

Khobz el-Dâr, literally “bread of the home,” is a beloved Algerian round loaf often made in kitchens across the country. It combines fine semolina and wheat flour into a moist dough, then rises before being shaped into a flat round and baked until golden. The top is traditionally glazed with egg yolk and sprinkled with sesame or nigella seeds, giving the crust a beautiful sheen and crunchy texture. This bread has a slightly dense, tender crumb and is perfect for mopping up stews and soups. Enjoy it warm from the oven with olive oil or dipped in soups like Chorba or Harira. Its simple ingredients and homey character make it a staple of Algerian households and an ideal accompaniment to any meal.

Ingredients

  • 3 cups fine semolina (semoule) – the bread’s foundation; a coarsely-ground durum wheat flour that gives Khobz el-Dâr its slightly granular texture and golden color. (Do not substitute with cornmeal or coarse semolina, or the texture will change.)

  • 1 cup all-purpose or bread flour – adds gluten for structure and chewiness to the loaf.

  • 1 tablespoon sugar or honey – feeds the yeast and adds a touch of sweetness to the bread.

  • 1 teaspoon active dry or instant yeast – for leavening. (If using active dry yeast, dissolve it in the water first.)

  • 1 teaspoon baking powder – gives the bread an extra tender rise.

  • 1 1/2 teaspoons salt – essential for flavor; add with the dry ingredients.

  • 1 large egg, beaten – enriches the dough and helps bind it.

  • 1 to 1¼ cups warm water (or warm milk) – add gradually until the dough comes together into a soft, slightly sticky mass.

  • 2 tablespoons olive oil (plus extra for greasing) – adds moisture and keeps the crust from drying out.

  • 2 egg yolks (beaten) – for brushing on top, to produce a glossy, golden crust.

  • Sesame seeds and/or nigella (black cumin) seeds – for sprinkling on top before baking, giving flavor and a decorative pattern.

  • Optional: 1 tablespoon softened butter – folding this into the dough adds richness (used in some family recipes).

Directions

  • Mix dry ingredients: In a large bowl, combine the semolina, flour, yeast, sugar, baking powder, and salt. Stir them together so the yeast does not touch the salt directly.

  • Add wet ingredients: Make a well in the center. Add the beaten egg and 2 tablespoons olive oil. Gradually pour in warm water (or milk), mixing with a spoon until a rough, shaggy dough forms. The dough will be slightly sticky – that’s correct.

  • Knead the dough: Turn the dough out onto a lightly oiled surface (or continue in the bowl) and knead for about 5–10 minutes until smooth and elastic. (If it’s too sticky, wet your hands slightly instead of adding more flour. Use a little extra oil on your hands if needed.)

  • First rise: Shape the dough into a ball and return it to the bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.

  • Shape the loaf: Gently punch down the risen dough. Divide it into two portions for smaller loaves or leave as one for a large loaf. Shape each portion into a round disk about 8–10 inches across. Transfer to a greased baking sheet or round cake pan, pressing the dough so it fills the base evenly. Cover and let rise another 20–30 minutes.

  • Prepare for baking: Preheat the oven to 180°C (350°F). Brush the top of each loaf with the beaten egg yolks. Sprinkle generously with sesame and/or nigella seeds. Using a skewer or fork, poke several holes (about 5–6) through the dough – this helps the loaf bake evenly.

  • Bake: Place the loaves in the preheated oven (ideally in the middle rack). Bake for about 30–35 minutes, or until the bread is deep golden and sounds hollow when tapped on the bottom. Remove from the oven and transfer to a wire rack. Let cool slightly before slicing and serving.

Tips, Troubleshooting & Variations

  • The dough should be soft and a bit sticky. Don’t add too much flour; instead, oil your hands or work surface lightly. If the dough is very wet, allow a few extra minutes to knead. If it’s too dry, sprinkle a little warm water and knead in.
  • For an extra-tall loaf, let the dough rise slowly. You can refrigerate the dough after the first rise (covered) and let it ferment overnight. Then shape and bake the next day.
  • Seed options: Nigella seeds add a slightly bitter, oniony taste. If you don’t have nigella, use just sesame, or mix in toasted cumin or fennel seeds for a different flavor.
  • Shaping: Traditionally the loaf is stamped or braided for decoration before baking. Feel free to score a pattern or make dimples with your fingers to create a design.
  • Checking doneness: Each oven bakes differently. If the top browns too quickly, tent with foil. The bread is done when it has a golden crust and sounds hollow when tapped.
  • Storage: Khobz el-Dâr is best eaten fresh, but leftovers can be kept at room temperature, tightly wrapped, for 1–2 days. Do not refrigerate (it will dry out faster). To refresh the crust, reheat the bread in a 180°C oven for a few minutes.
  • Serving suggestions: This bread accompanies soups and stews perfectly. Try it with Chorba Frik or Harira. It’s also excellent split and drizzled with olive oil and za’atar or served warm with jam for breakfast.

Nutrition Facts (per 50 g slice)

Nutrient

Amount

Calories

~300 kcal

Total Fat

6 g

– Saturated Fat

1 g

Cholesterol

45 mg

Sodium

~220 mg

Total Carbohydrate

50 g

– Dietary Fiber

3 g

– Sugars

2 g

Protein

8 g

Allergens: Contains wheat (gluten) and egg. (If dairy-free is desired, ensure no butter is used.)

FAQ

Q: Can I make Khobz el-Dâr without a mixer?
A: Yes. This bread is traditionally made by hand. The dough will be soft and slightly sticky, which is normal. Knead a bit longer if needed to develop the gluten. A mixer with a dough hook can make it easier but isn’t necessary.

Q: Why use both yeast and baking powder?
A: The yeast provides the classic fermented flavor and rise time, while the baking powder gives a bit of extra puff and tenderness, ensuring the loaf isn’t too dense.

Q: What is nigella seed?
A: Nigella (black cumin) seeds are small black seeds with a fragrant, peppery, and slightly bitter taste. They’re common in Algerian bread for both flavor and decoration. You can use only sesame seeds if preferred.

Q: How do I store leftover bread?
A: Keep it at room temperature, wrapped in a cloth or plastic. It will stay good for a day or two. Refresh the bread by warming it in an oven or toaster; this re-crisps the crust.

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Zviti (bread pounded with tomato-chilli in a wooden mortar)

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Chorba Beïda (“white” chicken-vermicelli soup of Algiers)

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Mechoui (whole spit-roasted lamb; festive centre-piece)

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Zlabia (intricate honey-soaked fritters, especially during Ramadhan)

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Ghribia - Montecaos (short, crumbly almond cookies)

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Sfenj (ring-shaped unsweetened doughnuts)

Sfenj – Algerian Ring Doughnuts

Tcharak - Dziriat (almond-filled crescent or tartlets)

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Couscous - Seksou - Kesksu (countless regional garnishes)

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Karantika - Garantita (chick-pea flan, eaten in bread)

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