Category: Bread, Pizza and Bakery

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Algerian Homemade Bread with Nigella Seeds – Khobz Eddar Bโ€™ Sanoudj

Khobz Eddar ( Arabic ุฎุจุฒ ุงู„ุฏุงุฑ ), litteraly means โ€œthe bread of the houseโ€, is an Algerian homemade bread which is served with almost everything. It is served with morning or afternoon coffee ( or tea), with soups, stews for lunch or dinner and it is very much present on Algerian Ramadan table .

Khobz Eddar can be made with fine semolina, with all purpose flour or a mix of semolina and all purpose flour. I have chosen to make my Khobz Eddar with a mix of fine semolina and flour. It came out nice and fluffy.

There are several recipes of Khobz Eddar and this is my recipe. It is very easy to make and it doesnโ€™t require much kneading of the dough. The add of Nigella Seeds known for its health benefits, makes this bread extra special.
This bread was made with a mix of semolina and flour.

This bread was made with flour only and the milk was replaced with water ( the rest of the ingredients are the same). I just added Sesame and Nigella seeds on top.
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๐Ÿ‡ฉ๐Ÿ‡ฟ Algerian Traditional Bread with Nigella Seeds – Khobz Eddar Bโ€™Sanoudj

Course Bread
Cuisine Algerian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Author LDSโ€™s Mom

Ingredients

  • 2 cups fine semolina
  • 1 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 tsp salt
  • 1 whole egg and 1 egg white
  • 1 tbsp Nigella seeds plus 1 tsp extra for garnish
  • 1 tbsp dry active yeast
  • 1 cup milk
  • 1 cup water

Egg wash

  • 1 egg yolk beaten mixed with 2 drops water

Instructions

  1. In the bowl of a stand mixer, put semolina, flour, 1 whole egg, 1 egg white, granulated sugar, vegetable oil, yeast and milk.

  2. You can mix everything together with your hands or a wooden spoon or just use the stand mixer with a hook attachment. Mix until the dough gets together for about 5 minutes.

  3. Add water gradually while mixing. You may need to replace the hook attachment with the flat beater since the dough is less heavy after adding water.

  4. Keep mixing on low for about 10 minutes.

  5. Add salt and mix it well.

  6. Add 1 tablespoon of Nigella seeds then mix well. The dough mixture obtained is sticky and very soft.

  7. Cover the dough with plastic wrap and kitchen towel in the same bowl until doubled in volume. This may take 1 to 2 hours (depending on the temperature of your kitchen).

  8. Put the dough in a baking pan lined with parchment paper. Spread it evenly in that pan with a silicon spatula (the thickness is your choice but the thinner, the better as it will rise).

  9. Cover the pan with a clean kitchen towel and let rise again until almost doubled in volume.

  10. Gently brush the surface of the bread (dough) with egg wash.

  11. Sprinkle Nigella seeds on top.

  12. Bake in a 375 ยฐF preheated oven for about 15 to 20 minutes or until golden. You may place the Bread or Khobz Eddar under the broiler in the last 5 minutes of baking to get that golden color.

  13. Let cool a little bit then cut and serve.

Recipe Notes

  • The total time in this recipe didnโ€™t include the rising time of the dough.
  • The thickness of Khobz Eddar is your choice. I have used a 9×9 inch pan in this recipe.
  • If you donโ€™t like Nigella Seeds, you can replace them with sesame seeds and thatโ€™s optional.
  • You can bake the bread in a 350ยฐF depending on your oven.
  • You can make this bread with semolina only (you may add more water to it).
  • You can make this bread with flour only.
  • You can replace milk with water.
  • You can brush the bread with melted butter after baking if you like.
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๐Ÿ‡ฒ๐Ÿ‡ฆ Moroccan Bread- Batbout

Batbout ( ุจุทุจูˆุท), also known as Mkhamer, is a small Moroccan bread that looks like almost the English muffin. Some people consider it as a Moroccan pita bread.

 It is made of few ingredients. Some recipes call out for flour only and others use a mixture of flour and fine semolina. The amount of semolina or flour varies from one recipe to another.

I usually make the batbout without measuring anything but for the purpose of writing this recipe, I measured everything.

Batbout is very good for breakfast with jelly, butter, honey, cream cheese,…etc
It is excellent as an appetizer or even lunch or dinner while filled with a variety of sandwich fillings. Batbout is a bread, it can be eaten with almost anything.

This traditional bread is mostly present on the Ramadan table. It can be made ahead of time and can freeze easily.
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Moroccan Traditional bread – Batbout

Course Bread
Cuisine Moroccan
Keyword batbout, mkhamer
Prep Time 1 hour 45 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings 15
Author LDS’s Mom

Ingredients

  • 1 cup fine semolina
  • 3 cups all purpose flour
  • 1/2 tsp salt
  • 1 tsp granulated sugar
  • 1 tsp dry active yeast
  • 1 tsp olive oil plus more
  • 2 1/2 cups to 3 cups warm water (more or less)

Instructions

  1. In a bowl of a stand mixer, sift the flour, semolina and salt. Mix with a spoon.

  2. Add yeast and sugar.

  3. Add warm water, start with 1 cup.

  4. Use a hook attachment on the stand mixer to knead the dough while adding water, a little at the time.

  5. Knead the dough for about 5 minutes. Once it is soft, stop adding the water. Depending of your semolina and flour, you may need more or less water. In this recipe I have used about 3 cups water.

  6. The dough becomes smooth and a little sticky. You may choose to not have a sticky dough by adding less water.

  7. Oil your hand with 1 teaspoon olive oil and gather the dough into a ball.

  8. Cover the bowl with kitchen towel and let the dough rest for 5 minutes.

  9. Put fine semolina on your working board and dump the dough on it. Deflate it.

  10. Form small balls of dough (the size is your choice).

  11. Cover the balls of dough with kitchen towel and let rest again for 5 minutes.

  12. Roll out each ball into a small disc of about 1/8 inch thick. Use fine semolina while rolling out the balls.

  13. Place the dough discs on a clean kitchen towel. Coverย and let rise for at least 1 hour or until almost doubled in volume.

  14. Place a griddle or a large non stick pan over medium heat and cook the bread or batbout in batches. You may need to reduce the temperature to low if the batbout or bread starts to burn. The bread puffs up as it cooks and forms a pocket.

  15. Make sure to clean the griddle or the pan as there is some semolina in it.

  16. Cook both sides until golden. Make sure to cook the edges.

Recipe Notes

  • If you want your bread or Batbout to have the same size, just roll out the dough into thin big disc and cut out small discs with a round cookie cutter or even a cup.
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