📝 About This Recipe
Khobz el Dar is a prestigious, sun-hued bread that sits at the center of every celebratory Algerian meal. Unlike everyday bakery bread, this 'Home Bread' is enriched with eggs, milk, and butter, resulting in a tender, brioche-like crumb with a distinctive nutty flavor from fine semolina. Scented with orange blossom water and nigella seeds, it offers a sophisticated aromatic profile that is both comforting and deeply traditional.
🥗 Ingredients
Dough Base
- 3 cups Fine Semolina (extra fine is preferred for a smoother texture)
- 1 cup All-purpose Flour (sifted)
- 1.5 tablespoons Active Dry Yeast
- 1 tablespoon Granulated Sugar (to feed the yeast)
- 1.5 teaspoons Salt
Wet Ingredients
- 1 cup Whole Milk (warm, approximately 110°F)
- 1/2 cup Unsalted Butter (melted and cooled)
- 1 Large Egg (at room temperature)
- 2 tablespoons Orange Blossom Water (for a subtle floral aroma)
- 1/4 to 1/2 cup Warm Water (as needed to adjust dough consistency)
Aromatics and Finish
- 1 tablespoon Nigella Seeds (Sanooj) (half for the dough, half for topping)
- 1 tablespoon Sesame Seeds (toasted)
- 1 Egg Yolk (for the egg wash)
- 1 teaspoon Milk (to mix with the egg yolk)
👨🍳 Instructions
-
1
In a small bowl, whisk together the warm milk, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy and bubbly.
-
2
In a large mixing bowl or the bowl of a stand mixer, combine the fine semolina, flour, salt, and half of the nigella seeds.
-
3
Create a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, the whole egg, and the orange blossom water.
-
4
Using your hands or a dough hook, begin mixing the ingredients. Gradually add the warm water a tablespoon at a time until a soft, slightly sticky dough forms.
-
5
Knead the dough for 10-12 minutes by hand (or 6-8 minutes in a mixer). The dough should transition from grainy to smooth, elastic, and supple.
-
6
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
-
7
Gently punch down the risen dough to release the air. Grease a 12-inch round baking pan with a little oil or butter.
-
8
Place the dough in the center of the pan and flatten it out using your palms until it reaches the edges of the pan, maintaining an even thickness of about 1 inch.
-
9
Cover the pan and let the dough rise a second time for about 30-45 minutes. It should look puffy and light.
-
10
Preheat your oven to 400°F (200°C). While the oven heats, whisk the egg yolk with a teaspoon of milk.
-
11
Gently brush the top of the dough with the egg wash, being careful not to deflate it. Sprinkle the remaining nigella seeds and the sesame seeds over the top.
-
12
Bake for 25-30 minutes, or until the top is a deep golden brown and the bread sounds hollow when tapped on the bottom.
-
13
Remove from the oven and immediately transfer to a wire rack. To keep the crust soft, you can lightly brush the hot crust with a touch of butter or cover with a clean towel while cooling.
-
14
Allow the bread to cool for at least 15 minutes before slicing into wedges or diamonds to serve.
💡 Chef's Tips
Use 'extra fine' semolina for the best texture; if you only have coarse, pulse it in a blender first. Avoid adding too much flour during kneading; the dough should remain soft to ensure a light, airy crumb. The orange blossom water is traditional, but if you dislike floral notes, you can substitute with a teaspoon of vanilla or lemon zest. Ensure your milk is warm but not hot (above 115°F will kill the yeast). For a beautiful shine, make sure the egg wash is applied evenly right before the bread goes into the oven.
🍽️ Serving Suggestions
Serve warm alongside a hearty Algerian Chorba (lamb and tomato soup). Pair with a plate of honey and butter for a traditional breakfast treat. Use it to scoop up the sauce from a classic Chicken Tagine with olives. Enjoy a slice with a glass of hot Moroccan-style mint tea. Serve as an accompaniment to 'Slata Mechouia' (roasted pepper salad).