🍞 Khobz Dar (Semolina Bread)
This khobz is a North African semolina bread made with fine semolina and white flour, yeast and salt. The semolina gives it a golden colour, a crusty exterior and a soft, slightly crumbly interior with a gentle wheat sweetness. It is served warm with soups, stews, olive oil or tea.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g fine semolina
- 200 g flour
- 7 g dried yeast
- 1½ tsp salt
- 320 ml warm water
- Oil for the tray
Method
- Dissolve the yeast in a little warm water.
- Mix the semolina, flour and salt, add the yeast and remaining water and knead 10–15 minutes.
- Let the dough rise, covered, for about 1 hour.
- Shape into a round 2–3 cm thick on an oiled tray and let rise 30 minutes more.
- Bake at 200 °C for 25–30 minutes until golden.
How to make it lighter
- One wedge (about 80 g) is a typical portion with soup.
- Pair it with vegetable-based soups rather than rich stews.
- Freeze slices so you only thaw what you need.
History
Semolina breads such as khobz dar ('house bread') are traditional home breads in Algeria and across the Maghreb, where durum wheat has long been a staple grain. They are still widely baked at home, especially during Ramadan.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →