Khoubz Tadjine | Algerian Stovetop Bread

Algerian homestyle bread is easy to make

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم

السلام عليكم و رحمة الله و بركاته

Marhaba - Welcome! If you're new here, you may want to subscribe to my RSS feed, check out what's on offer at the Recipe Index. Or join in on the conversation on the social network Facebook, see what we're cooking up on today on Instagram or even pin along with me on Pinterest. 

Thanks for visiting!

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”

Today, I will share with you all a homestyle Algerian flat-ish bread called "Khoubz tadjine" which is baked on the stovetop on a tadjine or skillet. It is thick yet flat, chewy and super soft bread made from half wheat flour and semolina. Traditionally, this bread is made by working the dough for an extremely tiring and long amount of time then baking on a flat Earthen tadjine. But in modern times, using a kitchen mixer and a cast iron pan ... even a heavy bottom fry pan will do. Or even optionally it is even easier to just bake in the oven.

Khoubz Tadjine

- Algerian stovetop bread

makes 2 loaves

• 250g/ 1 cup flour
• 350g/ 1 ½ cup semolina flour
• 1 tablespoon oil (I used olive oil)
• 1 tablespoon sugar or honey
• 1 teaspoon Nigella seeds 
• 1 teaspoon anis seeds (optional)
• 1 ½ tablespoon dry yeast
• 1 teaspoon salt
• splash of maz'har (orange blossom water)
• + ou – 350 mL/ 1 ½ warm water
• medium or large grained semolina for coating the bread

1. Desolve the yeast in a half cup of the water + the sugar or honey.

2. Sift the flour and then mix with the semolina in a large bowl. Form a well in the bowl.

3. Add the wet ingredients to the well.

4. Add the water to form a soft and sticky dough.

5. Knead the dough on the work surface until become very malliable.

6. Cover with a kitchen towel and let stand 30 minutes

7. Knead again and cut the dough into 2 balls.

8. Flattened the balls into disks. 

9. Coat with the semolina. And allow to rise again, covered for 30 minutes.

10. Put in a preheated oven at 200 ° C and bake 20 to 30 minutes.

๑۞๑ Or optionally, as I did bake on tadjine, any other heavy bottomed fry pan or cast iron skillet on the stovetop.

what's your favorite home style bread?  

Let's keep in touch! Sign up for  posts delivered right to your e-mail inbox or subscribe to my feed. You can also 'like' me on Facebook, pin posts on Pinterest or follow me on Twitter for all the latest recipes and updates.

share this on