Algerian Khobz el Dar - Semolina Bread
Fast action yeast, egg yolks and sesame seeds grilled and spiced with nigella.
2 hr 35 min · Serves 1 · Takes some skill
Ingredients
Method
Start cooking mode- Prep 120 min · Cook 35 min · 155 min total
- hard
- 1
Grease a large round metal tin / pan (approx 12" across / wide & 1.5" high / deep). Place the semolina, flour, yeast, sugar & salt in a very large mixing bowl.
- 2
Make a well in the centre & add the beaten egg & the oil along with 1 cup of water. Mix well, adding more water when necessary.
- 3
Keep mixing until you have a soft dough. Now knead the dough for around 30 minutes until it is soft, smooth & elastic. You will need to add a little water from time to time as the semolina absorbs it.
- 4
If you are having problems with a very sticky dough, don't worry - if you've used the correct amounts of ingredients, everything will be OK - just keep kneading & add dribbles of water to bring the dough back together again.
- 5
After 30 minutes, mix in the nigella seeds if using then with wet hands bring the dough together in a ball.
- 6
Place the dough in the greased pan & with wet hands, gently push the dough until it completely covers the base of the pan.
- 7
Sprinkle a little semolina over the top, cover with a kitchen towel & leave to rise until doubled in size.
- 8
Pre-heat the oven to 180°C. Brush the top of the dough with the egg yolks & sprinkle the sesame seeds over the top. Using a skewer, make 6 pricks -going all the way through the dough - 5 evenly spaced holes 1" from the edge & 1 hole in the centre (This will make sure that the bread cooks evenly).
- 9
Place in the upper 1/3 of the oven & cook for approx 35 minutes or until a deep golden colour & sounding hollow when tapped.
- 10
Remove from the oven & allow to cool for 5 minutes bfore turning out onto a kitchen towel. Wrap the bread in the towle & allow to cool on a wire rack before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
