Recette Facile et Inratable du Pain Algérien - Le Matlouh

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Matlouh is a signature Algerian bread characterized by its soft and fluffy texture, thanks to its preparation using fine semolina flour. Traditionally cooked on a cast iron tagine, this bread is a staple in Algerian cuisine, often served alongside other delicious dishes.

Ingredients

🌾 500g Fine Wheat Semolina
🧂 1 teaspoon Salt
🫒 2 tablespoons Olive Oil
🍞 20g Fresh Baker's Yeast
💧 300ml Water

Instructions

1- Mix Ingredients:

In the bowl of a KitchenAid Classic stand mixer equipped with a dough hook, combine the semolina, salt, crumbled yeast, and olive oil.
Begin mixing on a low speed and slowly incorporate water until the ingredients form a dough.

2- Knead and Divide:

Knead the dough for about 5 minutes until it achieves a smooth and elastic texture.
Lightly dust a clean work surface with some semolina.

3- Shape and Proof Dough:

Transfer the dough to this semolina-covered surface.
Using a generic black plastic dough scraper, divide the dough in half.
Shape each piece into a round ball and flatten each ball with your hand to a thickness of about 1 cm, keeping them circular.
Press a small hole in the center of each dough circle with your finger.

4- Prepare for Cooking:

Place the dough rounds on a kitchen towel lightly dusted with semolina.
Cover with another clean kitchen towel and let them rise for 45 minutes in a warm area.

5- Cook Matlouh:

Preheat a cast iron tagine pan or heavy griddle over medium heat.
Once hot, place one proofed dough round onto the pan.
Cook for about 5 minutes on the first side, until golden brown with grill marks.
Flip and cook the other side for another 5 minutes until evenly browned.
Repeat the process for the remaining dough round.

6- Finish and Serve:

Once both are cooked, remove them from the pan.

Prep Time: 10-15 minutes
Resting Time: 45 minutes
Cook Time: 10 minutes per bread (5 minutes per side)
Total Time: 60-70 minutes
Servings: Not specified
Equipment: