Algerian cuisine
Khobz-Eddar Coton
Salem Bonjour
Why this title? Simply because this Algerian bread lives up to its name.
People and friends who follow me on social networks may have seen my video, which is still on my fb page. But I've reposted it on my channel to better follow the recipe details.
The bread is cloudy, super light and super airy, like taking a feather, and I'm not exaggerating. The secret of this bread's success is first and foremost the exact ingredients and the right proportions, and above all the presence of yoghurt, which gives it this incredible lightness...
It's important to keep the temperature at 25°C. My bread grew quickly and I kept it well hydrated. That's how you make a good khobz eddar without using too much yeast, this bread had no aftertaste or smell, perfect.
Algerian Khobz
This bread is always present on our ftour tables and even for the shur during the month of Ramadan, which is coming up in a few days...
I've also suggested some other successful variations, which you can find by typing the name in the search bar. You can watch the detailed recipe for khobz eddar
My bread was made in a food processor, but you can still make it by hand, but that requires elbow grease...
Ingredients: (for 1 loaf 30 cm in diameter)
250g quality extra-fine semolina
250g T45 flour
10 g salt
20 g sugar (1 tablespoon)
3 cl oil (3 tablespoons)
15 g fresh baker's yeast (or 7 g instant yeast)
220 g plain yoghurt
1 egg
5 to 6 cl warm water
Gilding :
1 egg yolk
1 tablespoon milk Nigella and sesame seeds
Preparation:
1- Place the flour, semolina, salt, sugar, oil and egg in a bowl and add the yoghurt. Add the fresh yeast and work at first speed, kneading for 5 minutes. The dough will be a little stiff, which is normal if you work it like this before adding the water.
2- Then add the water little by little, or knead the dough at low speed for 10 minutes, to avoid heating the dough.
3- Oil a bowl and remove the dough into a ball, which should be slightly sticky. Turn the dough over so that the oiled part is on top, and wrap it in plastic wrap.
4- Cover with a clean cloth and leave to rise for 1h to 1h15 minutes, until the dough doubles or triples in volume.
5- Oil the dish or round tin, roll out the dough to a thickness of about 2 cm, cover again and leave to rise for a further 1 h to 1 h 30 minutes. At this stage, you'll notice blisters, which give the bread its lightness and honeycombed texture.
6- Once the bread has grown well, preheat the oven to 200-210°C, brown the loaves with the gilding, drawing with a roulette wheel and sprinkling with seeds. Place on a baking tray and bake for 25-30 minutes.
Khobz Eddar Coton
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