Khobz el Dar (Algerian Semolina Bread)
Khobz el Dar is a golden, seed-studded loaf that anchors Algerian tables from breakfast through dinner. The dough's double dose of semolina creates a tender crumb with subtle sweetness, while a generous sesame seed topping adds textural contrast and nutty depth. What makes this bread distinctive is its relatively quick fermentation compared to wheat-based breads, making it accessible for home bakers while delivering the wheaty complexity North African cooks have perfected for generations.
Instructions
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..
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