Thamthoot N’Zith tastes like Beignets even though it is made just like the traditional Matloua or Thamthoot ( it’s just bread).
In Algeria, specifically in the kabylie region, Thamthoot N’Zith is usually served with morning or afternoon coffee.
🇩🇿 Algerian Traditional Semolina Fried Bread called Thamthunt N’Zith
Ingredients
- 3 cups medium or fine semolina
- 1 tsp salt
- 1 tsp granulated sugar
- 1 tbsp dry active yeast
- 2 tbsp olive oil
- Water as needed
- Flour to roll out the dough
- Vegetable or canola oil for frying
Instructions
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Put yeast and sugar in about 1/4 cup warm water. Mix and let proof.
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Sift the semolina in a large bowl. Add salt and mix it well.
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Add water, a little at the time until the dough gets together (I added around 2 cups).
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Start kneading the dough while adding the yeast mixture, a tablespoon at the time.
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You can continue kneading the dough by hands or place it in the stand mixer with a hook attachment.
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Keep kneading until you obtain a soft and a little sticky dough. You may need to add a little water to your dough, depending on your semolina. The total kneading varies depending on your semolina. It may take anywhere between 15 to even 30 minutes.
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Add about 2 tablespoons of olive oil to the dough and knead it for a minute then gently lift the dough in one side then put it back. Keep doing this operation for about 2 minutes to get more air in the dough.
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Divide the dough into 2 or 3 balls.
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Sprinkle some flour on sheets of parchment paper.
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Flatten the dough by hands into a thin circle. Sprinkle some flour on top if it is sticky.
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Cover with kitchen towel and let rise until doubled in volume.
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Cut the circle of dough with a knife (put some flour on the knife so that it won’t stick to the dough) into pieces.
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Fry the cut out pieces in both sides. Make sure to throw oil on top with a spoon to help it rise during the frying time.
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Drain on paper towel.
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Enjoy.
Recipe Notes
- Total time in this recipe didn’t include the rising time of the dough.
- Make sure you choose a good yellow semolina.
- Fine yellow semolina is the best but the medium one will do.
- You can use semolina instead of flour when rolling out the dough.
- You may need to add a little water at the time (1tbsp) to the dough in order to get a soft and a little sticky dough ( depending on your semolina).