Khobz Eddar, Algerian Leavened Bread, Pain Levé

Khobz Eddar is leavened "house" bread or "pain maison". There are versions made with durum wheat semolina flour. Some cooks sprinkle on sesame seeds or spices. Some add an egg, honey, butter or milk to the dough.

I made one the other day with whole wheat flour, water, yeast and salt. In the old days, well still in certain areas of Algeria, the dough was taken to a communal oven for baking. Of course many Algerians now have home ovens. In other areas they are purchased through a khabbaz or bread maker.

Algerian leavened breads are usually left to rise just once. The amount of yeast used in recipes also varies.

4 cups of whole wheat flour (In the States I've found that Indian Atta flour is closest to the whole wheat flour I had in Algeria)

1 packet of yeast (1/4 oz)

1 teaspoon of salt

Water

500 gr de farine de ble

1 cuillere a cafe de levure de boulanger

1 cuillere a cafe de sel

eau

Method:

1) Follow the kneading instructions in my previous posts on Algerian breads,   

2) Form the dough into two balls and shape into a disks about 1 1/2" thick. Place on a baking pan that's been sprinkled with a little corn meal.Cover with a kitchen towel or plastic wrap. Let rise until double in size.

3) Bake in a preheated 350F degree oven for about 30 minutes or until the bread is golden brown, it should sound hollow when tapped.

Algeria Algerian Cuisine Algerian Recipes Algerian Food Algerian dishes Cuisine Algerienne Recettes  Algerienne North African cuisine Maghreb Cuisine

Comments

[Fadhma Izri Folensbee]

Chef Zadi,
Thank you for the great website. I am so delighted with your initiative. Algerian cuisine is so rich in flavors and history.
Is there anyway you could add a facebook link to this website so it reaches more people?

Again, thanks for the great work.

[Jennifer]

How come the recipe is not entirely in English? I want to try this but don't read French and the translation website doesn't make any sense. Thanks!

[Narjis]

Where I was living in wilaya Tlemcen, some made this bread in the oven. But my mother-in-law and sis-in-law made it on a cast aluminum griddle they called a tadjine. I learned to make it this way. They used only semolina, while I used a mixture of semolina and farine with black seed added. I prefer it cooked this way as opposed to the oven method.

[Amel]

Quelle frustration de passer à côté de vos recettes parce que je ne je ne je ne maîtrise pas l'anglais et le traducteur, pas terrible. Je crois qu'il est plus mauvais que moi ;-)

[Editor]

Narjis

Tajine in Algeria refers to a range of pans and pots, including the pan you mention.

[Narjis]

While I was living in western Algeria, I learned to make this bread but on top of the stove not in the oven with a hole in the center of the bread that you made with your finger. We used a cast aluminum pan they called a tadjine. When I have looked online to purchase a tadjine, the cooking utensil commonly called a tadjine or tajine is nothing like the pan I used. It is more like a round griddle that is 1 1/2" to 2" deep. What do you know about this, Chef Zadi?

[LYLYNESS]

Pouvez-vous m'envoyer vos recettes en français, j'ai consulter votre site et tout semble être très intéressant.
D'avance je vous en remercie.