The purpose of this work was to evaluate the cellular structure and the physical and sensory properties of traditional Algerian bread named Khobz Eddar after establishing the flow diagram of its manufacturing by a household survey. The household survey involving 50 Algerian housewives was realised in the town of Constantine (Algeria). A majority of the women reported that Khobz Eddarbread is made using durum wheat semolina, salt, yeast, water, oil and eggs, and also nigella and sesame seeds on bread surface. Subsequently, Khobz Eddar bread was produced under controlled conditions, in a laboratory, according to the results of the household survey, and it was tested for its quality. The results showed that the traditional bread had a specific volume of 3.64 cm3 g–1, a low hardness and chewiness (13.15 and 3.70 N), and a high springiness of 0.867. Colour measurments showed crumb lightness with L* value of 72.66 and brown crust of bread with L* value of 57.78. Cellular analysis of bread crumb images indicated a number of cells of 628.5 per 778.63 mm2 total cell area with small holes (1.14 mm2). Produced bread was found acceptable and desirable with respect to its volume, colour, texture and crumb structure. Sensory analysis indicated also that Khobz Eddar is an apreciated bread