Khobz el Dar (Algerian Semolina Bread)
Traditional Algerian semolina bread enriched with sesame, mixed with flour, sugar, yeast, and salt, formed into a round loaf and baked until golden.
Pasos
- 1
Mix 0.5 cup plus 2 tablespoons semolina with 2 tablespoons sesame seeds, sugar, yeast, and salt in a large bowl. Whisk in oil, egg, and egg white. Stir in warm milk slowly until a liquid dough forms.
- 2
Cover the bowl with a plate or plastic wrap; let stand at room temperature until frothy, about 1 hour.
- 3
Stir in 2.75 cups flour with a wooden spoon until a sticky dough forms. Cover again and allow to rest for 30 minutes.
- 4
Line a baking sheet with parchment paper or a baking mat.
- 5
Sprinkle 1 tablespoon flour over the dough and your hands. Mix dough, adding flour as needed, 1 tablespoon at a time, until it pulls away from the sides of the bowl. Shape into a round loaf and place on the prepared baking sheet. Cover loosely with a towel and let rise for 1 hour in a warm place until loaf doubles in volume.
- 6
Preheat oven to 400 degrees F (200 degrees C).
- 7
Beat egg yolk and water in a bowl with a fork; brush over the entire surface of the loaf. Sprinkle 1 tablespoon sesame seeds on top.
- 8
Bake in the preheated oven until loaf is golden brown, about 20 to 25 minutes.
