Khobz El Dar, which translates to “bread of the house,” is a beloved staple in Algerian homes. Every family has its own version, and I find this recipe especially comforting because of its rustic texture, nutty flavor from semolina, and the golden crust topped with sesame seeds. It’s hearty, flavorful, and makes a beautiful centerpiece at the table.

Why You’ll Love This Recipe

I like this bread because it’s more than just food—it feels like tradition and hospitality in every slice. The dough may seem sticky at first, but once I understand its rhythm, it becomes a joy to knead. I love how it bakes into a golden, sesame-crusted loaf with a slightly chewy crumb and a soft interior. I usually pair it with soups, stews, or even just a drizzle of olive oil, and it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• fine semolina

• strong white bread flour

• water, room temperature plus extra

• sunflower oil (or vegetable, canola, etc.)

• fast action yeast

• large egg, beaten

• sugar

• salt

• large egg yolks, beaten

• sesame seeds

• nigella seeds (optional)

Directions

1. I grease a large round baking tin, about 12 inches wide and 1.5 inches deep.

2. I place the semolina, flour, yeast, sugar, and salt in a large mixing bowl.

3. I make a well in the center and add the beaten egg, oil, and 1 cup of water, then mix well.

4. I continue adding water as needed until I get a soft dough.

5. I knead the dough for about 30 minutes until smooth and elastic, adding dribbles of water whenever it feels too sticky.

6. Once ready, I mix in the nigella seeds (if using) and shape the dough into a ball with wet hands.

7. I place the dough in the greased pan and gently spread it to cover the base.

8. I sprinkle semolina on top, cover with a towel, and let it rise until doubled in size.

9. I preheat the oven to 180°C (350°F).

10. I brush the dough with beaten egg yolks, sprinkle sesame seeds, and prick 6 holes with a skewer (5 near the edges and 1 in the center).

11. I bake for about 35 minutes, until golden and hollow-sounding when tapped.

12. After cooling for 5 minutes, I turn it out onto a towel, wrap it, and let it cool on a rack before serving.

Servings and timing

This recipe makes 1 large loaf, perfect for sharing at the table. From start to finish, it takes about 2 hours and 35 minutes, including kneading, rising, and baking.

Variations

I sometimes replace sunflower oil with olive oil, which gives the bread a deeper Mediterranean flavor. If I want a lighter crust, I skip the egg yolk glaze and simply let it brown naturally in the oven. Adding fennel or anise seeds instead of nigella is also a lovely twist for a fragrant loaf.

Storage/Reheating

I wrap the cooled bread in a clean towel or store it in an airtight container at room temperature for up to 2 days. For longer storage, I freeze slices and reheat them in the oven or toaster. To refresh the bread, I sprinkle it lightly with water and warm it in the oven for 5–10 minutes.

FAQs

How sticky should the dough be?

The dough is naturally sticky because of the semolina. I don’t add more flour; instead, I add dribbles of water and keep kneading until it becomes manageable.

Can I make this bread without semolina?

Semolina is what gives Khobz El Dar its unique flavor and texture. If I don’t have fine semolina, I sometimes substitute part of it with all-purpose flour, but the bread won’t be as authentic.

Do I need to use nigella seeds?

No, they are optional. I like the slight bitterness and aroma they add, but sesame seeds alone still make the bread delicious.

Can I knead the dough with a mixer?

Yes, I often let my stand mixer with a dough hook do the heavy work, especially since hand-kneading takes about 30 minutes.

What dishes pair best with this bread?

I love serving it with hearty Algerian stews, lentil soups, or just dipping it into olive oil and harissa. It’s also wonderful alongside grilled meats.

Conclusion

Khobz El Dar is more than just bread—it’s tradition, warmth, and a taste of Algeria in every bite. I enjoy making it not only because it fills the kitchen with the smell of toasted semolina and sesame, but also because it connects me to a long-standing culinary heritage. Every time I bake it, I’m reminded that simple ingredients can come together to create something truly special.