{"id":133134,"date":"2026-02-01T23:40:58","date_gmt":"2026-02-01T23:40:58","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=133134"},"modified":"2026-02-01T23:41:00","modified_gmt":"2026-02-01T23:41:00","slug":"matlouh-algerian-semolina-bread-flat-bread","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-matlouh-algerian-semolina-bread-flat-bread.html","title":{"rendered":"Matlouh Algerian Semolina Bread (flat bread)"},"content":{"rendered":"\n

Matlouh is a traditional Algerian flatbread with a light, fluffy crumb and a golden crust.<\/p>\n\n\n\n

Made from simple pantry staples, it fills the kitchen with warmth and memories, and it\u2019s perfect for soups, stews, or breakfast.<\/p>\n\n\n

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\"Pain
matlouh algerien ultra moelleux, pain arabe<\/figcaption><\/figure>\n<\/div>\n\n\n

Matlouh Algerian Flatbread (Khobz Tajine): Soft Semolina Pan Bread<\/h2>\n\n\n\n

Matlouh is the kind of bread you make once, then keep coming back to.<\/p>\n\n\n\n

It\u2019s an Algerian flatbread with a tender crumb and a softness that feels instantly familiar.<\/p>\n\n\n\n

The ingredient list is modest, yet the aroma that fills the kitchen is anything but, warm, toasty, and full of memories.<\/p>\n\n\n\n

In my home it was everyday bread, known as kesra khmira<\/strong> in Constantine<\/strong> and kesra matlou3<\/strong> in S\u00e9tif<\/strong>.<\/p>\n\n\n\n

Toward the end of the day, we\u2019d wait for that unmistakable scent as it browned on the clay pan, marking the quiet rhythm of family life.<\/p>\n\n\n\n

Each household has its signature, nigella<\/strong>, a touch of anise<\/strong>, or a light milk brush <\/strong>when cooking for extra colour.<\/p>\n\n\n\n

But the foundation stays steady: medium semolina<\/strong>, baker\u2019s yeast<\/strong>, water<\/strong>, and salt<\/strong>.<\/p>\n\n\n\n

Now I bake it for my own children, and they adore it.<\/p>\n\n\n

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\"Tranches
matlouh ou khobz tajine<\/figcaption><\/figure>\n<\/div>\n\n\n

Ingredients for 2 Matlouh Flatbreads (Semolina Galettes)<\/h2>\n\n\n\n

(In the video, the quantities shown are for 3 flatbreads.)<\/em><\/p>\n\n\n\n

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  • 450 g semolina<\/strong>\u00a0: I use a mix of fine + medium semolina<\/strong> for a softer crumb with good structure.<\/li>\n\n\n\n
  • 2 tsp baker\u2019s yeast (active dry yeast)<\/strong>\u00a0: helps the dough rise and creates a lighter, airier texture.<\/li>\n\n\n\n
  • 1 tsp salt<\/strong>\u00a0: balances the flavour and strengthens the dough.<\/li>\n\n\n\n
  • 1 tbsp sugar<\/strong>\u00a0: gently feeds the yeast and supports a better rise and colour.<\/li>\n\n\n\n
  • 1 tbsp powdered milk (optional)<\/strong>\u00a0: adds a subtle richness and can help with a softer bite.<\/li>\n\n\n\n
  • 1 tsp baking powder (optional)<\/strong>\u00a0: gives a little extra lift, especially if your rise is short.<\/li>\n\n\n\n
  • Butter<\/strong>\u00a0: for greasing and handling; it also helps prevent sticking.<\/li>\n\n\n\n
  • 250\u2013300 ml water<\/strong>\u00a0: add gradually; the exact amount depends on how much your semolina absorbs.<\/li>\n<\/ul>\n\n\n\n
    \"Tranches
    kesra khmira<\/figcaption><\/figure>\n\n\n\n

    Step-by-Step Method: How to Make Matlouh Flatbread<\/h2>\n\n\n\n
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    1. Mix the dry ingredients:<\/strong> Put the semolina in your mixer bowl, then add the salt, sugar, dry active yeast, and baking powder<\/strong> (if using). <\/li>\n\n\n\n
    2. Mix briefly to distribute evenly.<\/li>\n\n\n\n
    3. Add warm water gradually:<\/strong> Pour in the lukewarm water little by little<\/strong> until a dough forms. It should be soft and slightly sticky<\/strong> (that\u2019s normal for a tender crumb).<\/li>\n\n\n\n
    4. Hand-knead on a buttered surface:<\/strong> Remove the dough and knead for a few minutes on a lightly buttered worktop<\/strong> to smooth it out.<\/li>\n\n\n\n
    5. First rise:<\/strong> Return the dough to the bowl, cover<\/strong>, and let it rise until doubled in size<\/strong>.<\/li>\n\n\n\n
    6. Divide:<\/strong> Punch down gently and split into 2 equal pieces<\/strong>.<\/li>\n\n\n\n
    7. Rest the dough balls:<\/strong> Place them on a clean cloth dusted with a little semolina<\/strong>, cover, and rest 15\u201320 minutes<\/strong>.<\/li>\n\n\n\n
    8. Shape:<\/strong> Flatten each ball into a round using the palms of your hands<\/strong> (no rolling pin), then rest again for 30 minutes<\/strong>.<\/li>\n\n\n\n
    9. Cook:<\/strong> Bake on a clay tajine pan<\/strong> on a gas tripod (traditional), a cr\u00eape pan\/griddle<\/strong>, or an electric stone tajine<\/strong>.<\/li>\n\n\n\n
    10. Finish well:<\/strong> Cook on both sides<\/strong>, then also brown the edges<\/strong> for a fully cooked, deeper flavour.<\/li>\n<\/ol>\n\n\n
      \n
      \"P\u00e2te
      how to transfert easily the bread to the pan<\/figcaption><\/figure>\n<\/div>\n\n\n

      Matlouh Flatbread Variations<\/h2>\n\n\n\n
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      • Optional add-ins:<\/strong> besides semolina, salt, baker\u2019s yeast, and water, you can add oil, butter, sugar, nigella seeds, powdered milk<\/strong>, it\u2019s all about preference.<\/li>\n\n\n\n
      • Flour-only matlouh:<\/strong> an easy, no-knead<\/strong> version. The texture is softer, but I prefer the lift of medium semolina<\/strong>.<\/li>\n\n\n\n
      • Semolina + flour matlouh:<\/strong> a very tasty<\/strong> mix, often 50\/50<\/strong>, or slightly more flour if you want it easier to shape. For the best result, use more semolina than flour<\/strong> for a softer, melt-in-the-mouth crumb<\/strong>.<\/li>\n\n\n\n
      • Oven matlouh:<\/strong> great if pan cooking feels tricky; the dough is looser (more water)<\/strong> and baked as smaller rounds<\/strong> to stay tender.<\/li>\n<\/ul>\n\n\n
        \n
        \"khobz
        Oven baked matlouh<\/figcaption><\/figure>\n<\/div>\n\n\n

        Which \u201ctajine\u201d pan is best for Matlouh?<\/h2>\n\n\n\n

        In Algeria, matlouh is traditionally cooked on a special wide pan called a tadjine (tajine)<\/strong>, not the pot used for stews. This one is a broad clay griddle<\/strong>, often with patterns that leave a signature imprint on the bread (known as tadjine el habba<\/strong>).<\/p>\n\n\n\n

        1) Clay tajine (traditional) : <\/strong>This is the most common choice and a true kitchen essential. You\u2019ll find two main types:<\/p>\n\n\n\n

          \n
        • Tadjine el habba (patterned):<\/strong> ideal for matlou3<\/strong> and kesra rakhssis<\/strong><\/li>\n\n\n\n
        • Tadjine messerah (smooth):<\/strong> great for kesra mbessa<\/strong>, stuffed flatbreads, baghrir<\/strong>, bradj<\/strong>, and more<\/li>\n<\/ul>\n\n\n\n

          Use it on a gas tripod stand<\/strong>. Clay is fragile, so handle it gently, especially when hot. A good-quality clay pan spreads heat evenly, giving you a golden crust<\/strong> and an airy, cloud-like crumb<\/strong>.<\/p>\n\n\n\n

          2) Cast-iron tajine (griddle) : <\/strong>Durable and reliable, but it heats very fast<\/strong>. Keep a close eye on the bread and adjust the heat carefully, whether you\u2019re cooking on gas or electric.<\/p>\n\n\n\n

          3) Electric tajine with a stone plate : Perfect if you don\u2019t have gas at home. It has a circular heating element topped with a pizza-stone-like plate<\/strong>, often reversible<\/strong>:<\/p>\n\n\n\n

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          • one side smooth<\/strong><\/li>\n\n\n\n
          • one side patterned<\/strong> for matlouh-style markings<\/li>\n<\/ul>\n\n\n\n

            It\u2019s a convenient option for steady heat and consistent results.<\/p>\n\n\n\n

            \"le
            le tajine pour matlouh<\/figcaption><\/figure>\n\n\n\n

            Matlouh recipe on video<\/h2>\n\n\n\n