Description
Matlouh is a traditional Algerian flatbread with a light, fluffy crumb and a golden crust. Made from simple pantry staples, it fills the kitchen with warmth and memories, and it’s perfect for soups, stews, or breakfast.
Ingredients
Scale
- 450 g semolina (a mix of fine and medium for me)
- 2 tsp baker’s yeast
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp powdered milk (optional)
- 1 tsp baking powder (optional)
- butter
- 250 to 300 ml water (depending on how much the semolina absorbs)
Instructions
- Put the semolina in the stand mixer bowl, add the salt, sugar, both leavening agents, and mix.
- Add the lukewarm water very gradually to form a nice dough ball. The dough should be slightly sticky.
- Remove the dough from the mixer and knead by hand for a few minutes on a buttered work surface.
- Put the dough back in the mixer bowl, cover, and let it rise.
- Once doubled in size, take the dough and divide it into two.
- Place the portions on a clean cloth dusted with a little semolina.
- Cover the dough balls and let them rest for 15 to 20 minutes.
- Flatten the balls into rounds using the palms of your hands, then let them rest again for 30 minutes.
- Cook on a clay tajine (traditional cooking on a gas tripod: tabouna), or on a crêpe pan, or on the new electric stone tajines.
- Cook the flatbread on both sides, as well as around the edges, because I like it well cooked.
- Prep Time: 15 min
- rest /rise time: 2 hours
- Cook Time: 18 min
Nutrition
- Serving Size: 1 quarter
- Calories: 220 kcal