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Khoubz el Dar | Algerian Homestyle Bread {No-Knead Recipe}

Freshly baked is always a welcome sight on any table and this easy no-knead Algerian homestyle bread is cinch to prepare

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته

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Algeria is a country where people consume allot of bread. Bread is sarced the Algerian people. And bread is almost always present on the table at every meal. Bread is fitting with the traditional Algerian cuisine that consists of soups and stews. What’s staggering about bread in Algeria is that while cheap French style baguettes are mass produced in bakeries everywhere, the good quality bread is primarily made by all women at home. And often twice daily. This results in fresh and delicious breads of all kinds.

Bread in Algeria  is a key component of the Algerian diet. There is even many ancient proverbs about bread:
“manage with bread and butter until God sends honey”
Khoubz el Dar (also spelled Khoubz eddar or Khobz eddar) is a  great classic Algerian bread. It literally means 'bread of the home' so homemade or homestyle bread. Its recipe varys regions to region, city to city and family to family. This prized bread's recipe has been secretly guard within families for generations and has becomes fetishized in popularity.

During Ramadan we're giving a small insight into how the poor and less forunate live on a daily basis. It's a time to really count our blessings. Bread is a staple for the poor worldwide. It's government subsdiized making it an inexpensive option for filling hungry bellies. But the quality is often questionable.  During Ramadan many housewives take pride in baking beautifully decorated homemade breads, so to me it seems only fitting to take a few extra moments to bake another extra loaf or loaves to give to those less fortunate.  

The today I recipe today is made with extra fine semolina and flour ... and best of all it's a no-knead recipe, so you won't be spending too much time away from your prayers and Qur'an reading. This bread perfectly accompanies any soup, tadjine, stew or salad throughout the year and  indispensable during the month of Ramadan. 

If you can't get a hold of fine semolina where you live, you can take regular medium grained semolina sometimes called "cream of wheat' or "farina" and grind it in a kitchen machine until fine. Or alternatively, subsitute fine cornmeal for the semolina

You can make six rolls  or 2 large rolls with this recipe.

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So let's get started with the recipe.

KITCHEN TIME 🕓 ACTIVE PREP TIME : 5-8 min |   INACTIVE PREP TIME : 8 hr - 12 hrs   |  COOK TIME : 30-35  min  

bread | makes 2 loaves or 6 small mini loaves

 A No-Knead version of Algerian homestyle bread 

For the dough:

‣ 400g - 3 3/4 cups bread flour
‣ 125g - 3/4 cup extra fine semolina flour (semouline/semouletta)
‣ 2 large eggs
‣ 250ml - 1 cup warm milk
‣ 5 TBS melted butter or neutral oil
‣ 1/2 tsp dry yeast
‣ 1 tsp baking powder
‣ Handful of nigella seeds
‣ 1 1/2 tsp sea salt
‣ Generous pinch of sugar or 1 TBS honey

For the decoration:
‣ Milk, for brushing
‣ Egg wash - 1 yolk + water
‣ Nigella seeds (Optional)
‣ Sesame seeds (Optional)
‣ Poppy seeds (optional)

1. Proof the yeast in little water + the sugar. Allow to foam up for about 5 minutes.

2. Warm the milk. It should be warm to the touch, but not too hot.

3. Sift the flour into a large bowl then mix in the semolina. Make a well and add in the yeast mixture, eggs, seeds, salt, baking powder. Gently mix the ingredients together to form a rough shaggy dough.

4. Cover and allow to rest in a draft-free room for about 30 minutes.After this time, degas the dough by punching it down, until fold it on itself 4 times. Cover again, then allow to rise overnight.

5. The next morning, degas the dough then divide into 2 balls for large loaves or 6 smaller rounds. 

6. Flatten the balls into disks with a rolling pin and transfer onto a baking silicon baking pad or parchment paper.Brush with a little milk, so the crust is soft. Cover with a clean kitchen towel and allow to rise 30 minutes.

7. Preheat the oven to 220° C - 428°F and place your baking sheet to preheat in the oven (sans the bread).

8. After the last rising time, brush with your egg wash and decorate. Reduce the temperature to 200°C - 400°F and then slide the bread on the parchment paper into the oven to bake for 25- 30 minutes. Make sure to check the bread at the half way point if you have a gas oven, to ensure nice browning, not even burnt spots.

    ⇝ This bread keeps for about 2 days if left out. If you have leftover bread, I would suggest freezing it. When you need it just let it thaw out on the countertop, then lightly warm it up in the oven before eating.

    ⇝ You could blend the dates and water in a blender to make an emulsified beverage.

    ⇝ You can replace the semolina with cornmeal. 
    ⇝ Vegan: Replace the milk with coconut milk or another non-dairy milk for vegan or omit the milk altogether.(The milk, along with the baking powder help this bread soft and pluffy). And brush the bread with melted butter or olive oil instead of the egg wash.


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    Serve this yummy plush homemade bread at your next dinner or Ramadan iftar, along with your favourite soups or tadjines like this Lamb with quinces or this Algerian Shrimp/Prawn recipe.




      1. Assalamu alaikum,
        The recipe in the image seems correct. However, you have missed some step when you transcribed into the blog as you haven't mentioned the punching 4 times and leaving it to rest overnight.

        1. Waleikoum salaam rahmat Allah,

          BarakAllahu fiki Marie for pointing out that mistake. Seems somehow a part of the directions was cut of.

          Happy Ramadan to you!


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