Khobz el Dar is a traditional Algerian semolina bread that’s incredibly soft, subtly sweet, and lightly enriched—almost like brioche, but with the comforting texture of semolina. I love how simple it is to make despite tasting like it came from a bakery. With no kneading required and basic pantry ingredients, this bread is perfect for both everyday meals and special occasions

Khobz el Dar (Algerian Semolina Bread)

Why You’ll Love This Recipe

I find Khobz el Dar so rewarding to make because it combines ease and elegance. There’s no need for any advanced baking skills or equipment. The dough comes together with minimal effort, and the result is a golden, tender loaf with a fragrant sesame seed crust. It’s slightly sweet, making it ideal alongside soups, tagines, or simply warm with butter and jam. Plus, it smells incredible while baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

semolina flour
sesame seeds
white sugar
active dry yeast
salt
vegetable oil
eggs
lukewarm milk
all-purpose flour
water

Directions

I start by mixing semolina flour, sesame seeds, sugar, yeast, and salt in a large bowl. Then, I whisk in vegetable oil, one whole egg, and the white from a second egg. I slowly stir in lukewarm milk until I have a liquid dough.
I cover the bowl and let it sit at room temperature for about an hour, until frothy.
Next, I stir in the all-purpose flour with a wooden spoon until a sticky dough forms. I cover it again and let it rest for 30 minutes.
Meanwhile, I prepare a baking sheet with parchment paper.
I sprinkle some flour over the dough and on my hands, then mix and shape the dough into a round loaf, adding a bit more flour as needed until it pulls away from the bowl. I place it on the baking sheet, cover it loosely, and let it rise in a warm place for about an hour, or until doubled in size.
While the dough is rising, I preheat my oven to 400°F (200°C).
I beat the remaining egg yolk with a bit of water and brush it over the loaf. Then I sprinkle the top with more sesame seeds.
I bake it for 20–25 minutes, until the loaf turns golden brown on the outside and sounds hollow when tapped.

Servings and timing

This recipe yields 1 loaf, perfect for 8 servings.

Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time (rising): 2 hours 30 minutes
Total Time: 3 hours 20 minutes

Variations

I sometimes swap the vegetable oil for olive oil for a deeper flavor.
To give the bread more character, I like to make decorative cuts on top before baking.
If I want a heartier version, I replace some of the all-purpose flour with whole wheat flour.
A touch of honey or anise seeds adds a Moroccan flair that I enjoy on colder days.

Storage/Reheating

I store the bread in an airtight container at room temperature for up to 3 days.
To reheat, I wrap it in foil and warm it in a 300°F (150°C) oven for about 10 minutes. If I’m in a hurry, a quick zap in the microwave (10–15 seconds) works well too, though the crust softens a bit.

FAQs

What is the texture of Khobz el Dar like?

It’s very soft on the inside with a golden, slightly crisp crust. The semolina gives it a fine, tender crumb that reminds me a little of a rustic brioche.

Can I make this bread without sesame seeds?

Yes, I’ve made it without sesame seeds, and it still tastes great. However, the seeds add a lovely nutty note and a bit of texture that I personally enjoy.

Is this bread sweet or savory?

It leans slightly sweet but is still very versatile. I find it works well with both savory dishes like stews and sweet toppings like jam or honey.

Can I freeze this bread?

Absolutely. I slice the loaf first, then freeze the pieces in a zip-top bag. When I want some, I just toast it straight from the freezer.

What can I serve with Khobz el Dar?

I love serving it with soups, stews, or tagines. It also pairs beautifully with soft cheese, olive oil, or even a little jam at breakfast.

Conclusion

Khobz el Dar is one of those recipes I keep coming back to. It’s simple to make but feels like something special every time. The subtle sweetness, the softness, and the toasty sesame crust make it a staple in my kitchen. Whether I serve it with a meal or enjoy it on its own, it always brings comfort and warmth to the table.