Khobz el Dar (Algerian Semolina Bread)

Ingredients

• 10 tbspsemolina flour, ½ cup plus 2 tbsp
• 3 tbspsesame seeds, 2 tbsp in dough, 1 tbsp for topping
• 1 tbspsugar
• 1 tspyeast, instant or active dry
• 3/4 tspsalt
• 1/4 cupvegetable oil
• 1egg, whole, for the dough
• 1egg, separated — white in dough, yolk for egg wash glaze
• 1 cupmilk, warm
• 3 cupsall-purpose flour, plus up to 2 tbsp extra for shaping
• 1 tspwater, for the egg wash

Method

1. 1

   In a large bowl, mix together the semolina, 2 tbsp sesame seeds, sugar, yeast, and salt. Whisk in the oil, 1 whole egg, and 1 egg white. Slowly stir in the warm milk until a liquid dough forms. Cover and leave at room temperature until frothy, about 1 hour.

2. 2

   Stir in 2¾ cups of flour with a wooden spoon until a sticky dough forms. Cover again and rest for 30 minutes.

3. 3

   Sprinkle 1 tbsp flour over the dough and your hands, then mix, adding flour a tablespoon at a time as needed, until the dough just pulls away from the sides of the bowl. Shape it into a round loaf on a parchment-lined baking sheet, cover loosely and leave it to rise for 1 hour until doubled, heating the oven to 400°F for the last 15 minutes.

4. 4

   Beat the egg yolk with 1 tsp water and brush it over the whole loaf, then sprinkle with 1 tbsp sesame seeds.

5. 5

   Bake for 20–25 minutes until golden brown. Cool on a wire rack for at least 20 minutes before slicing.

Nutrition per serving