Algerian bread, often called khobz or khobz eddar, is a home-style round loaf made with wheat flour, semolina, yeast, and water. Recipes vary by region and family; this version combines all-purpose flour with fine semolina for a tender crumb, a gently crisp crust, and a loaf that works for everyday meals.
Ingredients
- 3 cups (390 g) all-purpose flour, plus a little extra for kneading
- 1 cup (160 g) fine semolina, plus 1 tablespoon (10 g) for dusting
- 2 teaspoons (7 g) instant yeast
- 1 teaspoon (4 g) granulated sugar
- 1½ teaspoons (9 g) fine salt
- 1½ cups (360 ml) warm water, with up to 2 tablespoons (30 ml) more if needed
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (9 g) sesame seeds, optional
Fine semolina gives the loaf a lightly grainy, pleasantly substantial texture. If you can only find coarse semolina, pulse it briefly in a clean blender or food processor so the grains are smaller; otherwise, use more all-purpose flour, understanding that the bread will be softer and less distinctly grainy. Instant yeast can be replaced with the same amount of active dry yeast. Stir active dry yeast into the warm water with the sugar and leave it for about 5 minutes, until foamy, before mixing in the other ingredients.
Instructions
- Mix the dough, about 8 minutes. In a large bowl, combine the flour, semolina, instant yeast, sugar, and salt. Pour in the warm water and olive oil, then stir until there are no large dry patches. The dough should feel soft and slightly tacky, not runny. If dry crumbs remain, add the extra water a teaspoon at a time; if it is very sticky, wait until kneading begins before adding flour.
- Knead, about 10 minutes. Turn the dough onto a lightly floured surface and knead, pushing it away with the heel of your hand and folding it back over itself. It will become smoother and more elastic, though semolina keeps it a little less silky than a white-flour dough. Add only a light dusting of flour if it is difficult to handle. Too much flour at this stage can make the finished loaf dense.
- Let the dough rise, 75 minutes. Shape the dough into a ball and put it in a lightly oiled bowl. Turn it once so its surface is coated, cover the bowl, and leave it in a comfortably warm, draft-free spot for about 75 minutes, until roughly doubled. Room temperature affects rising speed, so judge by the dough as well as the clock. If your room is cool, allow extra time rather than placing the bowl somewhere hot.
- Shape the loaf, about 7 minutes. Sprinkle a baking sheet with the tablespoon of semolina. Gently press the risen dough into a round about 8 inches (20 cm) across and ¾ inch (2 cm) thick. Transfer it to the prepared sheet. Keep the round fairly even so the center and edges bake at a similar rate; avoid pressing out every bit of air.
- Proof and heat the oven, 30 minutes. Cover the shaped dough loosely with a clean kitchen towel and let it rise for 30 minutes. During this time, heat the oven to 425°F (220°C), with a rack in the center. The loaf should look slightly puffy, not necessarily doubled again. If your kitchen is warm, check it near the end of the proof so it does not over-expand.
- Finish and bake, about 5 minutes active and 25 minutes in the oven. Use a sharp knife to make a few shallow slashes across the top, taking care not to deflate the loaf. Brush lightly with water if you want sesame seeds to adhere, then scatter them over the surface. Bake for about 25 minutes, until the bread is well browned and sounds hollow when tapped underneath. If the bottom is still pale, return it to the oven for a few minutes. Transfer the loaf to a rack and let it cool for at least 20 minutes before slicing; cooling is included in the total time above, and helps the crumb finish setting.
Tips
- Measure flour without packing it. A scale is the most reliable way to get the stated amounts. If using cups, fluff the flour, spoon it into the measuring cup, and level it; scooping directly can add enough flour to make the dough stiff.
- Use warm, not hot, water. Water that feels pleasantly warm to a finger is suitable. Very hot water can damage yeast, while cold water simply slows the rise. Keep the dough covered during both rises so its surface does not dry out.
- Adjust with a light touch. Semolina absorbs water as it rests, so a dough that seems sticky at first may become easier to work. Give it a few minutes of kneading before adding flour, and add extra water gradually if the dough feels dry or cracks as you knead.
- Let the loaf cool before cutting. Slicing while it is steaming can compress the center and make the crumb seem gummy. For easier portions, use a serrated bread knife and a gentle sawing motion once the loaf has cooled.
Serving Suggestions
Serve khobz warm or at room temperature with soups, stews, and saucy dishes. Its sturdy crumb is useful for scooping up lentils, chickpeas, vegetables, or sauce, and a slice also makes a good accompaniment to a spread of olives, cheese, salad, and cooked vegetables. For breakfast or a simple snack, split a piece and add butter, honey, jam, or olive oil. The bread is filling enough to stand beside a meal but mild in flavor, so it does not compete with strongly seasoned dishes.
For a casual table, tear the loaf into wedges rather than cutting thin slices. If serving it with a dip, cut thicker pieces that hold their shape. Toast leftover slices lightly and serve them with eggs or soup, or use day-old bread to make croutons. The sesame topping is optional; leaving it off gives the loaf a plainer surface that pairs especially well with sweet toppings.
Variations
Algerian household breads have many variations, including differences in flour, thickness, toppings, and cooking method. This oven-baked round is a practical khobz-style loaf rather than a claim to one definitive national formula. For a more semolina-forward bread, replace up to ½ cup (65 g) of the all-purpose flour with the same weight of fine semolina, adding water slowly because the dough may need a little more moisture. The result will be heartier and slightly more textured.
For a softer, less grainy loaf, replace the semolina with an equal weight of all-purpose flour; expect a more familiar sandwich-bread texture. You can also scatter nigella seeds instead of sesame seeds for a different, more aromatic finish, or leave the top plain. To make two smaller rounds, divide the dough evenly after its first rise and shape both on a large baking sheet. Begin checking them several minutes earlier than the single loaf, since smaller breads may bake faster.
Some versions are enriched with milk, additional oil, or other ingredients. For this recipe, keep the dough’s liquid and oil proportions close to the listed amounts so the loaf still shapes and bakes as intended. If you use whole-wheat flour in place of some all-purpose flour, start by replacing ½ cup (65 g); whole-wheat flour absorbs more water and produces a denser, more robust loaf. Add a little extra water only if the dough feels notably dry during kneading.
Storage and Reheating
Let the loaf cool completely, then store it in a bread bag or wrapped in a clean cloth at room temperature for up to 2 days. A sealed plastic bag helps retain softness but also softens the crust; a paper bag keeps the crust drier. Because this is a homemade bread without preservatives, do not leave it out for extended periods if it becomes damp or develops mold. Refrigeration is not ideal for texture and can make bread stale faster.
For longer storage, slice the cooled loaf and freeze it in a well-sealed freezer bag for up to 2 months. Separate slices with small pieces of parchment if you want to remove them individually. Warm room-temperature slices in a toaster, or heat a larger piece in a 350°F (175°C) oven for about 8–10 minutes. Reheat only the portion you plan to eat; if the bread has been stored with perishable fillings, follow safe leftover handling and reheat those fillings to 165°F (74°C).
Frequently Asked Questions
What is Algerian bread called?
Khobz is a widely used Arabic word for bread, and khobz eddar is commonly used for home-style bread. Names and preparations vary across Algeria and among families, so you may see different spellings or descriptions. This recipe makes a round, oven-baked loaf with flour and semolina.
Can I make this bread with only semolina?
You can experiment with a higher semolina proportion, but an all-semolina dough can be heavier and more difficult to knead, depending on how finely the semolina is milled. The blend here is designed to be manageable while retaining semolina’s distinctive texture. For a first attempt, keep the proportions as written.
Why did my loaf turn out dense?
Common causes include measuring too much flour, adding flour repeatedly while kneading, or baking before the dough has risen enough. The dough should be soft and a little tacky, and the first rise should bring it to about double its original size. Yeast that is old or water that is too hot can also interfere with rising.
Can I prepare the dough ahead?
For a slower schedule, cover the dough after kneading and refrigerate it for up to about 12 hours, then let it sit at room temperature until it is pliable and visibly risen before shaping. The cold rise changes the timing, so rely on the dough’s appearance rather than assuming it will be ready after the standard 75 minutes. After shaping, give it the full second proof before baking.
How do I know when the bread is baked through?
The crust should be evenly browned, and the bottom should sound hollow when tapped. If you have an instant-read thermometer, the center of a lean loaf is generally done around 190°F (88°C), though color and texture are useful checks too. If the top browns before the loaf seems baked, loosely cover it with foil and continue baking briefly.
Can I use bread flour instead of all-purpose flour?
Yes. Bread flour can make the crumb a little chewier because it has more protein, but it works in the same quantity by weight. The dough may feel firmer, so avoid adding extra flour unless it is genuinely wet and difficult to handle. Keep the semolina amount the same for a similar rustic texture.
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