Khoubz el dar

Khoubz el dar is Algerian leavened ‘house bread’ and every family have their own version of this bread. Some families use milk, butter or eggs in the dough and sprinkle some semolina, sesame seeds or spices on top. Khoubz el dar can be cooked in a skillet- you just have to form round pancake and cook in the skillet over medium-low heat until golden and cooked. Or simply bake it in a oven. This recipe is for 7th Mediterranean cooking event and I hope you will enjoy this delicious bread with your family.

(Makes 1 loaf) Ingredients: 300 gram white flour,

150 gram fine semolina

7 gram yeast,

Salt

250 ml lukewarm water

pinch sugar

extra flour to work with a dough Sesame seeds to sprinkle on top

Method:

In a small bowl mix yeast and sugar then add water; let stand for about 10 minutes. In a large mixing bowl combine semolina and flour; make well in the centre and add yeast mixture then carefully mix all ingredients. Knead dough for about 15 minutes then leave in a warm place for an hour or until doubled in volume. Preheat oven to 210 degrees C; grease baking form. When the dough is risen, transfer to the baking form and sprinkle with sesame seeds. Bake for 35-40 minutes or until golden brown on top.


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9 thoughts on “Khoubz el dar

  1. This looks like a wonderful bread! If baking this in a skillet, should I cover the bread as it bakes? Does it need to be turned over during baking? How long would you recommend cooking it by this method?

  2. Hi, Erica! If you would like to make this bread in a skillet, make 3-5 cm thick ‘pancakes’ and fry for about 20-30 minutes on each side on a low heat. You do not have to cover while cooking. Hope you will enjoy this bread!

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