The khobz el-dâr خبز الدار, or khobz eddar, known as house bread, or matloua, is a type of leavened Maghrebi bread made in a round and rather flat loaf.
It is often homemade and typically prepared with white flour mixed with whole wheat flour or semolina. Sometimes it is flavored with anise seeds.
Frena is the term most used in the Maghreb region, especially in Morocco, in family and daily contexts.
Once baked, the bread develops a soft and tender texture and a slightly sweet flavor.
An oven-baked version, also known as khobz el koucha or matloua el koucha, was traditionally homemade and then taken to a communal oven to be baked; some bakeries still offer this service.
A thinner version is the khobz al-tajin cooked in the terracotta pot called tajine.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 1Piece
- Cooking methods: Oven
- Cuisine: African
- Seasonality: All seasons
Ingredients
- 7 oz hard wheat flour
- 3.5 oz remilled durum wheat semolina (or whole wheat flour)
- 1 tsp sugar
- 2 eggs
- 2 tsp dry yeast (or 0.7 oz fresh yeast)
- 7 oz milk
- to taste salt
- to taste olive oil
- to taste black sesame (or white sesame)
Steps
Heat the milk.
Mix the flour with the semolina. Add the sugar, yeast, one egg, salt, and oil. Knead the dough gradually adding the warm milk.
Let it rise for 1 hour covered.
Form a loaf and let it rise for 30 minutes covered.
Brush with the other egg, beaten with 1 teaspoon of water, and decorate with sesame.
Bake in the oven at 392°F for 20 minutes.
