Khobz Dar (خبز الدار)

Ingredients

Equipment Needed

• •Wide mixing bowl
• •Baking stone or heavy oven tray
• •Overturned roasting pan or deep metal tray for covering
• •Sharp knife or bread lame
• •Cooling rack

Instructions

1. 1

   Wake the yeast

   Stir the yeast and sugar into the warm water and leave it for 10 minutes, until the surface looks creamy and a little foamy. If nothing happens, stop there and buy fresh yeast. Sourcing comes before technique, always.

2. 2

   Make the dough

   Mix the flour, semolina, and salt in a wide bowl. Pour in the yeast water and olive oil, then bring everything together with your hand until no dry pockets remain. The dough should be soft, not runny, and a little tacky at first.

   Flour drinks differently from one kitchen to another. La balance est dans les yeux (the scale is in the eyes): add water by the spoonful only if the dough feels tight and dry.
3. 3

   Knead it well

   Knead for 10 to 12 minutes by hand, pushing the dough away with the heel of your palm and folding it back. It will turn smoother, warmer, and more elastic under your fingers. This work builds the strength that lets the loaf rise without splitting badly.

4. 4

   First rise

   Shape the dough into a ball, oil the bowl lightly, cover it, and let it rise for 1 to 1 1/2 hours, until nearly doubled. Keep it away from a cold draft. A slow rise gives the crumb flavor and makes the bread easier to digest.

5. 5

   Shape rounds

   Turn the dough onto a semolina-dusted surface and divide it into 2 pieces. Flatten each piece into a round loaf about 2.5 cm thick, pressing from the center outward so the thickness stays even. Set them on a semolina-dusted baking sheet or hot-stone peel.

6. 6

   Second rise

   Cover the loaves with a clean cloth and let them rise for 35 to 45 minutes, until puffy but still holding their round shape. Heat the oven to 245°C with a baking stone or heavy tray inside, and place a metal roasting pan on the lower rack for covering or trapping heat.

7. 7

   Score and seed

   Brush the loaves with the egg wash, sprinkle with sesame and anise if using, then score shallow lines across the top with a sharp knife. Prick each loaf once or twice near the center. The cuts guide the rise so the bread opens where you choose.

8. 8

   Bake hot

   Slide the loaves onto the hot stone or tray and cover with an overturned roasting pan for the first 12 minutes. Remove the cover and bake 10 to 13 minutes more, until the crust is deep golden and firm. The covered heat keeps the crumb soft while the outside sets hard enough for scooping.

9. 9

   Cool and tear

   Cool the loaves on a rack for at least 20 minutes before tearing. Listen when you tap the bottom: it should sound hollow. Serve warm or at room temperature, broken by hand at the table.

Chef Tips

• •Use bread flour with strength and fine semolina for tenderness and color. If the flour smells flat or old, choose another bread for today.
• •A domestic oven can come close to the ferran if you heat a stone or heavy tray properly. Give the oven a full 30 minutes after it says it is hot.
• •Do not make the loaf too tall. Khobz dar is round and broad, made to tear into pieces that fit the hand and sweep through sauce.
• •If you skip the egg wash, brush the loaf with water before seeding. The seeds need something to hold them.
• •For sandwiches, let the bread cool completely before slicing. For tagine, tear it warm and let the crust do its work.

Advance Preparation

• •Shape the loaves after the first rise, cover them well, and refrigerate overnight. Bring them toward room temperature for 45 to 60 minutes before scoring and baking.
• •Baked khobz keeps 1 day wrapped in a cloth, then another day in a bag. Rewarm in a hot oven for 6 to 8 minutes to firm the crust again.
• •Freeze whole cooled loaves for up to 2 months. Thaw wrapped, then heat uncovered so the crust comes back.

Frequently Asked Questions

Nutrition Information

1 serving (about 560g)