Ingredients for Algerian Khobz El Dar Semolina Bread
- 3 cups fine semolina
- 0 white bread flour
- 1 1/2 cups lukewarm water, plus 1-2 tablespoons for kneading
- 2 tablespoons sunflower oil, plus more for greasing the bowl
- 2 1/4 teaspoons active dry yeast (or 1 packet)
- 0 whole egg
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 1 egg yolk (for brushing)
- 1 tablespoon sesame seeds (for sprinkling)
- 1 tablespoon nigella seeds (for sprinkling)
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How to Make Algerian Khobz El Dar Semolina Bread
- In a large bowl, combine the lukewarm water, sugar (if using), and yeast. Let stand for 5-10 minutes until foamy.
- Add the semolina flour and salt to the yeast mixture. Stir with a wooden spoon or your hands until a shaggy dough forms.
- The dough will be extremely sticky. Do not add more flour! Instead, add a little water (1 tablespoon at a time), and gently knead with your fingertips until the dough starts to come together.
- If using a stand mixer with a dough hook, knead on low speed for 5-7 minutes, adding water as needed to prevent the dough from sticking to the bowl.
- Lightly oil a large bowl and place the dough inside. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently deflate the dough. Divide it into 4-6 equal-sized portions (depending on desired loaf size).
- Shape each portion into a round or oval loaf. Place the loaves on a baking sheet lined with parchment paper.
- Cover the loaves with a damp cloth and let them proof for another 30-45 minutes.
- Preheat your oven to 220°C (425°F).
- Bake for 30-35 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Remove from the oven and let cool completely on a wire rack before slicing and serving. Enjoy your homemade Khobz El Dar!
Nutrition Information (Approximate per serving)
Sodium
198 g
Sugar
36g
Fat
1186g
Carbs
187g
