Matlouh (Algerian Bread)

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:

• Stand Mixer (KitchenAid Classic)
• Dough Hook (included with KitchenAid)
• Generic Glass Measuring Jug
• Generic White Ceramic Bowls
• Generic Black Plastic Dough Scraper
• Generic Striped Fabric Kitchen Towels
• Cast Iron Tagine Pan or Heavy Griddle

Cooking Tips

• Utilize only fine semolina for an authentic Matlouh texture.
• Kneading thoroughly in a stand mixer helps develop gluten for softness.
• The 1 cm thickness ensures proper rising and cooking.
• The hole in the bread facilitates even heating.
• Cooking on a cast iron surface provides traditional grill marks.

#algerian #traditional #bread #matlouh #semolina #homemade #baking #artisan #cookingtraditions #castiron

Les Délices de Kenza: https://www.youtube.com/@LesDelicesdeKenza

#lesdelicesdekenza

Matlouh (Algerian Bread)