Sides · Algerian

Khobz el Dar (Algerian Semolina Bread)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 22, 2026

This golden round loaf is a staple on Algerian tables, with a tender crumb from semolina and a nutty crackle of sesame on top. It takes a little rising time, but the hands-on work is simple and the payoff is a bakery-worthy bread you made yourself. Serve it warm alongside soups, stews, or just butter and jam.

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Khobz el Dar (Algerian Semolina Bread)

Why you'll love this

  • A soft, tender crumb with a nutty sesame crust.
  • Simple ingredients you likely already have.
  • Mostly hands-off rising time.
  • Impressive homemade bread with no special equipment.

EveryDayMeal recipe

Khobz el Dar (Algerian Semolina Bread)

Prep
25m
Cook
25m
Total
170m
Serves
10
Level
Medium

Ingredients

  • 1/2 cup plus 2 tablespoons semolina flour
  • 3 tablespoons sesame seeds, divided
  • 1 tablespoon granulated sugar
  • 1 teaspoon active dry yeast
  • 3/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 whole egg
  • 1 egg, separated (white for dough, yolk for wash)
  • 1 cup warm milk
  • 3 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon water

Equipment

  • Large mixing bowl
  • Wooden spoon
  • Whisk
  • Baking sheet
  • Parchment paper or silicone mat
  • Pastry brush
  • Wire cooling rack

Instructions

  1. In a large bowl, stir together the semolina, 2 tablespoons of the sesame seeds, sugar, yeast, and salt so the yeast and seasonings are evenly distributed.
  2. Whisk in the oil, the whole egg, and the egg white until smooth, then slowly pour in the warm milk while stirring until you have a loose, pourable batter.
  3. Cover the bowl with a plate or plastic wrap and let it stand at room temperature until frothy and bubbly on top, about 1 hour, which tells you the yeast is active.
  4. Using a wooden spoon, stir in 2 3/4 cups of the flour until a soft, sticky dough comes together, then cover and rest for 30 minutes to relax the gluten.
  5. Line a baking sheet with parchment paper or a silicone mat so the loaf lifts off cleanly.
  6. Sprinkle 1 tablespoon flour over the dough and dust your hands, then work the dough, adding flour 1 tablespoon at a time, until it pulls away from the sides of the bowl but still feels soft.
  7. Shape the dough into a smooth round loaf and set it on the prepared sheet, then cover loosely with a towel and let it rise in a warm spot until doubled in size, about 1 hour.
  8. Preheat the oven to 400 degrees F while the loaf finishes rising.
  9. Beat the reserved egg yolk with 1 teaspoon water and brush it over the entire loaf for a glossy, deep-golden crust, then scatter the remaining 1 tablespoon sesame seeds on top.
  10. Bake until the loaf is golden brown and sounds hollow when tapped on the bottom, 20 to 25 minutes, then cool on a rack before slicing.

Tips from the kitchen

  • Use milk that feels warm to the touch but not hot, around 110 degrees F, so it wakes the yeast without killing it.
  • The dough should stay soft and slightly tacky. Resist adding too much flour or the crumb will turn dense.
  • For an even crust, brush the egg wash all the way down the sides of the loaf, not just the top.

Estimated nutrition per serving: 260 cal · 7g protein · 40g carbs · 8g fat

Make it your own

  • Swap half the sesame seeds for nigella seeds for a more traditional flavor.
  • Stir a pinch of anise seed into the dough for a subtle warm note.
  • Brush the baked loaf with a little melted butter for a softer, glossier top.

Storing & make-ahead

Store the cooled loaf wrapped in a clean towel or in a paper bag at room temperature for up to 2 days. For longer storage, wrap tightly and freeze up to 2 months, then reheat slices in a 300 degree F oven until warm.

Good to know

Can I use instant yeast instead of active dry?
Yes. Instant yeast works well here and you can skip the proofing worry, though the initial frothy rest still helps develop flavor.
Why is my dough so sticky?
Semolina doughs are naturally sticky. Dust your hands with flour and add flour only 1 tablespoon at a time until it just pulls from the bowl.
Can I make this without semolina?
Semolina gives the bread its signature texture and color, but in a pinch you can replace it with all-purpose flour. The crumb will be softer and less distinctive.
How do I know the loaf is fully baked?
It should be deep golden and sound hollow when you tap the bottom. An internal temperature near 200 degrees F confirms it is done.

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