{Ramadan Special} – Khobz Eddar by Asmaa of Halal Home Cooking
Asmaa has been part of ‘Joy From Fasting To Feasting’ since last year. Asmaa’s Halal Home Cooking is all about delicious home cooked recipes which she learnt over the period of time. Asmaa is passionate home baker and loves to try different breads in her kitchen.
Khobz Eddar literally means ‘bread of the house’ or in other words homemade bread.
Popular throughout North Africa where it’s commonplace to make your own couscous, by the sack full, with a little help from your neighbours! Homemade bread must be considered easy and it is, if you follow the recipe step by step.
During Ramadan we are inshaa’Allah getting a closer understanding on how the poor live on a day to day basis and how to be grateful for our many blessings.Bread is a common staple for both the rich and poor and whilst I don’t always make my own bread I definitely feel special when I do and more so when I make a pretty loaf like this. It looks somewhat like a Moroccan Pouffe, don’t you think? Nigella sativa (haba al-barakah = the blessed seed) and cumin seeds flavour and decorate the bread. They also give the bread a beautiful aroma! you can use others seeds/herbs such as caraway, sesame, zaatar etc if you like. Khobz Eddar goes well with soup and tagines, such as Mtewem.
Khobz Eddar
Recipe adapted from: La Petite Paniere
Makes: 1 x 8 inch round loaf
Preparation Time: 25 minutes
Inactive Rise Time: 2 hours
Cooking Time: 30-35 minutes
Total Time: approx. 3 hours
Equipment Needed: 8 inch by 2 inch round baking dish (you could use a slightly larger dish say 9 inch/23 cm without it affecting the bake time)
INGREDIENTS:
- 250 g strong white bread flour
- 250 g durum wheat fine semolina
- 1 teaspoon of fine sea salt
- 7 g of dry instant (fast-action) yeast
- 1 teaspoon of golden granulated sugar
- 1 teaspoon of cumin seeds, plus more for decorating
- 1 teaspoon of nigella seeds, plus more for decorating
- 200 ml of lukewarm milk
- 1/3 cup lukewarm water *
- 1 egg
- 1 egg yolk for glaze
*You may or may not need water and the amount may vary depending on your climate and the absorption quality flour/semolina, so it’s best to start with the milk only and if the dough isn’t coming together, add water little by little until you have a smooth dough.
PREPARATION:
- In the bowl of the stand mixer fitted with dough hook attachment or in a large bowl add the wheat flour, the durum wheat fine semolina, mix with a butter knife. Add salt, mix. Add yeast and sugar, mix. Add seeds, mix again. (A Lot of separate mixing I know but I always get good results with this method)
- Add 1 egg and continue to mix (either with dough hook now or bread knife/hand)
- Pour in the lukewarm milk and with the stand mixer on low-speed (or by hand) mix together until dough begins to come together, add water little by little if needed to bring mixture to a dough ball.
- Increased speed and knead for 5 minutes (or knead by hand for 10), add more water if the dough starts to break up / go dry., transfer to a lightly oiled bowl, cover bowl with cling film and leave to rise in a draft free place for 1 hour.
- When the dough has been kneaded transfer to a lightly oiled bowl, cover bowl with cling film and leave to rise in a draft free place for 1 hour.
- After one hour, knock back / knead the dough with your hands for a few minutes.
- Bend and fold the dough by using the palm of your hands and your fingers into an even ball then flatten slightly with a rolling-pin and roll into a circle, the same diameter as your tin. (for me 8 inches)
- Grease the tin then place the dough inside, loosely cover tin with cling film and leave to rise again for 1 hour. 15-20 minutes before the rise time is over pre-heat your oven to 200C degrees / 180c fan/ gas mark 6 / 390F.
- Brush the top of the loaf with the egg yolk then with a serrated bread knife score 4 lines (as many as you want really) about 2.5 mm deep. Sprinkle with cumin seeds and alternate with Nigella sativa seeds.
- Bake for 30/35 minutes on middle shelf or until a deep brown crust have formed.
- Remove from the oven, carefully take loaf out of tin then set aside on a wire rack to cool. Best eaten on the same day it’s made.
Thank you Asmaa for being part of ‘Global Ramdan Event – Joy From Fasting To Feasting – VII’. and showing us the method to make such a awesome bread.
NOTE: You can find updated list of entries @ Joy From Fasting To Feasting – VIII.
Nusrath Jahan says
A well baked bread. …perfect for a light meal for suhoor
myninjanaan.com says
Gorgeous and fabulous recipe Asma! And I'm totally loving the deep golden color on the loaf!