Khobz el Dar (Algerian Semolina Bread)

1. Mix 1/2 cup plus 2 tablespoons semolina, 2 tablespoons sesame seeds, sugar, yeast, and salt together in a large bowl. Whisk in oil, egg, and egg white. Stir in warm milk slowly until a liquid dough forms.
2. Cover the bowl with a plate or plastic wrap; let stand at room temperature until frothy, about 1 hour.
   1 hour
3. Stir in 2 3/4 cups flour with a wooden spoon until a sticky dough forms. Cover again and allow to rest for 30 minutes.
   30 minutes
4. Line a baking sheet with parchment paper or a baking mat.
5. Sprinkle 1 tablespoon flour over the dough and your hands. Mix dough, adding flour as needed, 1 tablespoon at a time, until it pulls away from the sides of the bowl. Shape into a round loaf and place on the prepared baking sheet. Cover loosely with a towel and let rise for 1 hour in a warm place until loaf doubles in volume.
   1 hour
6. Preheat oven to 400 degrees F (200 degrees C).
7. Beat egg yolk and water in a bowl with a fork; brush over the entire surface of the loaf. Sprinkle 1 tablespoon sesame seeds on top.
8. Bake in the preheated oven until loaf is golden brown, about 20 to 25 minutes.
   20–25 minutes

Cooking notes

Scaling works best when you weigh ingredients rather than measure by volume — small differences in packing can compound at higher multipliers.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.