Matloua el kousha is just Matloua or bread that is baked in the oven. There are several recipes for Matloua or bread. Matloua is basically made with semolina, or flour or both.
Whether the Matloua is made of semolina, flour or a mix of semolina and flour, most recipes share the basic ingredients such as salt, yeast and water.
Please check the recipe here: https://www.myexcellentdegustations.com/%f0%9f%87%a9%f0%9f%87%bf-algerian-traditional-flour-bread-called-matloua-or-thamthoot/
I rolled out the mini Matloua using fine semolina but you can use flour as well. The use of semolina gives a unique texture to the bread on the outside.
That is the oil brushed Matloua in the picture above.
The bread above was made the exact way as the recipe I am sharing today but with 1 teaspoon yeast and 1 teaspoon sugar. It was rolled out using flour.
Reducing the amount of yeast (and sugar), will give you a bread with a pocket, that is suitable for sandwiches!
Easy Algerian Bread – Khobz El Kousha or Matloua El Kousha (with no eggs)
Ingredients
- 3 cups all purpose flour
- 1 tbsp dry active yeast
- 1 tbsp granulated sugar
- 1/2 tsp salt
- About 1 3/4 cups water (more or less)
To shape the mini Matloua
- About 1 cup fine semolina
- Olive oil or vegetable oil
Instructions
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In a cup, mix the yeast, sugar and 1 cup warm water. Let the yeast proof.
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In another cup, mix the salt with 1 tablespoon water. Set aside.
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In a large bowl, put the sifted flour.
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Add the yeast mixture and mix it with your hand.
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Add the dissolved salt then add water, a little at the time while mixing by hand until the dough gets together and it is soft. The dough is a little sticky.
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Cover the dough with plastic wrap and kitchen towel and let rise until doubled in volume.
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Grease your hands with olive oil (or vegetable oil).
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Deflate the dough and dump it on a working board.
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Divide the dough into small balls (your choice of size).
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Place them in a bowl of fine semolina. Coat them well with semolina.
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Place parchment paper on a baking sheet.
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Place the semolina coated balls (of dough )on the prepared baking sheet. Make sure to leave space between them.
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Roll out the balls of dough into thin circles.
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Cover with kitchen towel and let rise again until almost doubled in volume.
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Bake in a 450°F (or 425°F depending on your oven) preheated oven for 15 to 20 minutes. You may need to place under the broiler in the last 2 minutes of baking.
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Let cool a little bit before cutting.
Recipe Notes
- The baked Matloua cook fast. If you stick a knife and it comes out clean after 15 minutes of baking, then just place it under the broiler to have that golden color.
- At first, the baked Matloua may look hard on top, No worries, just cover it with kitchen towel for few minutes. If you like, brush it with olive oil (or your choice of oil or butter).
- The total time in this recipe didn’t include the rising time of the dough.
- This bread is called Khobz el koucha or Matloua el koucha. I choose to spell it el kousha ( instead of el koucha) as it is easier for my English readers to pronounce it.
- You can use a stand mixer for this bread to just mix the basic ingredients (no kneading).