Khobz el Dar (Algerian House Bread)


This has to be my most favorite Algerian bread. It is so light and fluffy just like a cake. I remember waking up to the smell of fresh baked bread almost every morning when my husband’s family came to visit last year. I know I know, I’m the host and I should of been up before “Yemma” to bake bread but in the Algerian culture when your mother in law comes your kitchen is NO LONGER your kitchen. Khobz el Dar translate into “Bread of the House” and this recipe is literally the bread mascot for ours, lol. There’s quite a few ways to add variation to the bread. You can add nigelle seeds inside, but as Yemma made it she put it just on the outside and I have a tendency to make it like her. Why change perfection? am I right??? But also you can cover the bread with sesame seeds and even semolina. You just have to find out which one you like.

  • 2 1/4 cups flour
  • 2 1/4 cups semolina flour
  • 8 ounces warm water +/-
  • 3 ounces oil
  • 1 tablespoon yeast
  • 3 teaspoons salt
  • 2 teaspoon sugar
  • 1 tablespoon yeast
  • 2 teaspoons sugar
  • 2 eggs
  • 1-2 tablespoons nigelle seeds
  1. In a large bowl mix semolina, flour, yeast, sugar and salt.
  2. Create a well in the middle and add one beaten egg, oil and half of water.
  3. Slowly add water as you mix.
  4. Keep mixing until you have created a soft dough. You may need more water. Sprinkle dough with water opposed to pouring a certain amount.
  5. Knead for 30 minutes until smooth and elastic. Sprinkle water from time to time. If dough is too sticking just wet your hands and continue kneading.
  6. Create a ball with wet hands as it will help the dough not stick to your hands.
  7. Cover and let rise for 45 minutes.
  8. Divide in two and place in baking pan.
  9. Brush top of dough with egg yolk.
  10. Make design and sprinkle with nigelle seeds.
  11. Bake for 30 to 45 minutes at 350°.

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Kesra (Algerian Semolina Flatbread)

Kesra (Algerian Semolina Bread)

Kesra or Khobz F’tir is a fast and easy everyday flatbread. Unlike its counterpart the traditional Khobz el Dar another semolina bread, which is baked, this bread is cooked on the stove and contains no flour. Traditionally the flatbread contains no yeast and this recipe has been adapted from my husband’s cousin, Maha, whom is very dear to me. With her recipe she has sent a new bread press which makes it easier to prepare the bread. Normally the older women would press the bread with their bare hands or covered in a cloth, to create a evenly cooked flatbread. The wooden press can easily be made from basic materials at your home improvement store.

Algerian Bread Press


  • 3 cups semolina four
  • 1 teaspoon salt
  • 2 teaspoons yeast
  • 1/2 teaspoon sugar
  • 1/3 cup olive oil
  • 1 cup room temperature water +/- (may not need all of it)


  1. Mix together semolina, salt and yeast.
  2. Add olive oil and continue to mix until a sand texture is created.
  3. Create a well with the dough and add most of the water. Depending where you are you may need more or less water. It is always best to use less and add more if needed.
  4. You want to create a firm dough consistency, making sure to not overwork the dough.
  5. Cover and let the dough rest for 25 minutes. The dough should not rise if not at all.
  6. Divide the dough into 2-3 sections and oil the surface where you will be rolling out the dough. As this dough is a semolina dough rather than a flour dough, you will use oil rather than flour to create a nonstick surface.
  7. Heat pan over the medium heat.
  8. Roll dough out into a disc of about 1/4 – 1/2 inch in thickness.
  9. Reduce heat to medium low and place the dough on the pan. This part is the trickiest as the dough is very delicate and does not maintain its shape. Try to slide your hand under and flip onto the other hand until your initial hand is under the dough like a spatula.
  10. Quickly mark the dough with a fork in any design. Marking the dough with a fork will ensure that the dough does not rise or puff as a pita bread would.
  11. Once dough has been half cooked on one side, flip bread with spatula.
  12. Press with wooden bread press and spin bread as you press.
  13. Flip bread and press with tool. Spinning bread as you press.
  14. Serve warm with jam, soup or anything you’d like.
  15. If serving at a later time, wrap in a cloth napkin also called a tarchoona.

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