No-Knead Khobz Dar : Algerian Homemade Bread

French

This no-knead khobz dar is the perfect homemade Algerian bread for busy days.

Light, airy and beautifully golden, it comes together quickly and fills your kitchen with warmth, making any simple meal feel complete.

No-Knead Algerian Homemade Bread : Khobz dar Easy, Soft & Quick Recipe

Khobz dar literally means “homemade bread.” In Algeria, it represents pride and hospitality.

Serving freshly baked bread at the table instantly elevates a meal and reflects care, generosity, and tradition.

There isn’t just one khobz dar recipe. Variations include matlouh, kesra, batbout, and khobz tabouna.

Each home has its own method, texture, and signature touch.

This version is my go-to for busy evenings. It requires no kneading, minimal effort, and delivers consistent results, especially comforting during Ramadan alongside a warm bowl of chorba.

Why This No-Knead Version Works

Traditional khobz dar is made with 100% semolina and requires long kneading to develop gluten and soften the grains.

Here, flour changes everything. It develops gluten more easily, so just a few mixes are enough. However, flour alone creates a texture that’s too soft.

That’s why a few tablespoons of semolina are added:

• To bring structure
• To add slight chew
• To create the authentic khobz dar texture

Result: airy crumb, light texture, thin crust, and beautiful seeds on top.

Ideal for:

• Beginner bakers
• Last-minute bread
• Busy schedules
• Ramadan meals

Ingredients for no-kneed bread

• 7 tbsp semolina : Adds texture and light bite.
• 1 tbsp sugar : Activates the yeast and balances flavor.
• 1 tsp salt : Enhances taste and strengthens structure.
• 1 tbsp instant yeast : Ensures a quick rise.
• 1 tbsp nigella seeds : Adds a subtle peppery aroma.
• 1 tbsp sesame seeds : Provides nuttiness and color.
• 1 whole egg + 1 egg white : Enriches the crumb and improves softness.
• 4 tbsp oil : Keeps the bread tender longer.
• 250 ml warm milk : Should be warm, not hot, to activate yeast.
• 3 cups flour (250 ml cup) : Adjust slightly depending on absorption.
• 1 sachet baking powder : Helps create a lighter crumb.

For the Egg Wash

• 1 egg yolk + 1 tbsp milk
• Extra nigella and sesame seeds for topping

Step-by-Step Instructions for No-Knead Khobz Dar (Easy Algerian Bread)

1. Mix the dry ingredients
   • In a large mixing bowl, add the semolina, salt, sugar, instant yeast, nigella seeds, and sesame seeds.
   • Stir well so the yeast and seeds are evenly distributed.
2. Add the enrichments
   • Pour in the oil, then add the whole egg and the extra egg white.
   • Whisk for about 30 seconds, just to combine.
3. Add the warm milk
   • Pour in the warm milk (warm to the touch, not hot).
   • Mix until smooth. The mixture will look like a loose batter at this stage, this is normal.
4. First rest
   • Cover the bowl and leave it to rest for 30 minutes so the yeast can start working.
5. Release excess air
   • After resting, stir gently for a few seconds to knock back some of the air bubbles.
6. Add the flour gradually
   • Add the flour little by little, mixing after each addition.
   • Stop once you have a dough that is sticky but manageable (it should still cling slightly to your fingers).
7. Second rest
   • Cover and let the dough rest for 10 minutes. This helps it relax and become easier to handle.
8. Shape the dough
   • Lightly oil your hands, then shape the dough into a soft ball (don’t knead, just gather it neatly).
9. Flatten on the tray
   • Oil a baking tray, place the dough on it, and gently flatten into a thick round or oval shape.
10. Final rise
    • Cover with a clean damp towel and let it rise until doubled in size.
    • Tip: If your kitchen is cold, place it in a slightly warm (switched-off) oven to speed things up.
11. Preheat the oven
    • Heat your oven to 190°C (375°F).
12. Egg wash and topping
    • Brush the top gently with egg wash, using a light hand so you don’t deflate the dough.
    • Sprinkle extra nigella and sesame seeds over the surface.
13. Bake
    • Bake for 20-25 minutes, until deeply golden on top.
    • Optional check: the bread should sound hollow when tapped underneath.
14. Cool before slicing
    • Transfer to a wire rack and let it cool for at least 15-20 minutes for a cleaner slice and a better crumb.

Troubleshooting Tips for Perfect No-Knead Khobz Dar

• Dough too sticky: Add flour a little at a time, mixing between each addition, until it’s still tacky but easier to handle.
• Dough too firm: Loosen it with a small splash of warm milk, then mix just until combined.
• Bread turns out flat: Make sure your yeast is fresh and give the dough enough time to rise until clearly doubled.
• Crumb feels dense: After the second rise, handle the dough gently and avoid pressing it down before baking.
• Crust is too hard: Bake only until deeply golden, then let it cool on a rack so steam doesn’t toughen the crust.
• Seeds are burning: Move the tray to a lower oven rack, or cover loosely with foil near the end of baking.

Storage, Freezing & Reheating

• Keep the bread wrapped in a clean cloth or a bread bag at room temperature for up to 2 days to maintain softness.
• Avoid the fridge, as it dries out the crumb and makes the bread go stale faster.
• For longer storage, slice the bread, wrap well, and freeze for up to 2 months.
• let it defrost at room temperature and reheat in a 160-170°C oven for 5-8 minutes until warm and lightly crisp.

FAQ

• Can I replace milk with water? Yes. The texture will be slightly less rich but still soft.
• Which flour works best? All-purpose flour gives the lightest crumb.
• Can I skip the egg? Yes. Add 2–3 extra tablespoons of milk or water.
• How do I know it’s baked? It should sound hollow when tapped underneath.
• Can I make smaller rolls? Yes. Divide the dough and slightly reduce baking time.
• Can I add other seeds? Absolutely, sunflower seeds or cumin work beautifully.

Other Bread recipes to try

• Homemade sandwich bread
• Hokkaido Japanese Milk Bread
• homemade Doner Kebab Bread
• Easy Homemade Skillet Pita Bread