Khobz El Koucha or Khobz Eddar are an Algerian homemade bread baked in the oven and made with only a few ingredients. In addition to fresh yeast and milk (or water), it can be made with just flour (like today), or a mix of flour and durum wheat semolina, or only with durum wheat semolina. We love the addition of Nigella seeds or sesame seeds to give more flavor to this spongy and inviting bread.
In Arabic: Khobz means bread, El Koucha means oven, and Eddar means house.
For a more authentic baking experience, I recommend you knead by hands.
Serves: 2 medium breads
- 500g of flour
- 15g of fresh yeast
- 1 egg
- 1 teaspoon of caster sugar
- 70ml of sunflower oil
- 200ml of warm milk (more or less depending of the quality of the flour)
- 1 egg yolk (for the brush)
- Sesame seeds
- Nigella seeds
- In the mixing bowl on the stand mixer add the flour and the sugar.
- Crumble the fresh yeast in the middle and add the salt on the side.
- Add 1 teaspoon of nigella seeds.
- Add the sunflower oil.
- Start to mix all the ingredients with the hook of your stand mixer on a low speed.
- Add 1 beaten egg.
- Mix on a medium speed for a few minutes.
- Pour the milk slowly.
- Finally, mix on a high speed until the dough becomes elastic and detaches from the bowl.
- Cover the dough with a clean kitchen cloth and let the dough rise for 1 hour in a warm place.
- After 1 hour transfer the dough on a clean floured surface, punch it down gently to release the air.
- Divide the dough into 2 equals balls.
- Line a large baking sheet with parchment paper.
- Flatten the first dough with your hands as a round shape directly (on the parchment paper).
- With a sharp knife cut eight petals (seen as the picture) and pinch the end of each petals.
- Brush with the egg yolk and sprinkle some sesame seeds and some nigella seeds.
- Proceed the same way for the second dough.
- Let the bread rise for 30 minutes then bake it at 180C degrees or until golden brown.
- Remove from the oven and allow to cool before the degustation.
The bread is soft and delicious. The smell personally reminds me of my childhood at my grandmother’s house in Algiers.
PS: If you use dry yeast, please follow the instruction on the box!