This bread is made with semolina only. It is soft , fluffy and ideally served freshly cooked but you can always freeze it in ziplock bags to keep it fresh.
Video recipe is here: https://youtube.com/watch?v=dfBROjrjs_A&feature=share
🇩🇿 Algerian Traditional Semolina Bread called Matloua or Thamthoot
Ingredients
- 3 cups medium to fine semolina
- 1 tsp salt
- 1 tsp granulated sugar
- 1 tbsp dry active yeast
- 2 tbsp olive oil plus more for brushing
- Water as needed
- Flour to roll out the dough
Instructions
-
Put yeast and sugar in about 1/4 cup warm water. Mix and let proof.
-
Sift the semolina in a large bowl. Add salt and mix it well.
-
Add water gradually until the dough gets together ( I added about 2 cups).
-
Start kneading the dough while adding the yeast mixture, a tablespoon at the time.
-
You can continue kneading the dough by hands or place it in the stand mixer with a hook attachment.
-
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.
-
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.
-
Divide the dough in 2 or 3 balls.
-
Sprinkle some flour on a sheet of parchment.
-
Flatten the dough by hands into a thin circle. Sprinkle some flour on top if it is sticky.
-
Cover with kitchen towel and let double in volume.
-
Place a tajin or a griddle on medium heat.
-
Lift the circle of dough or Matloua or Thamthunt with the parchment paper.
-
Place on the griddle.
-
Reduce heat to medium low.
-
Once the bottom of the Matloua is set, slide the parchment paper.
-
Use a toothpick to prick the Matloua in several places where bubbles form.
-
Flip the Matloua over to cook the other side.
-
Make sure to move the Matloua around so that it will cook evenly. Use a spatula to gently press on certain places to make sure they cook well.
-
Brush the Matloua with olive oil in the edges or just pour some olive oil on a clean kitchen towel then pass it on the Matloua edges.
-
Cook the edges
-
Let the bread cool a little bit before cutting it.
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 ideal for kneading but the medium one will do too.
- You can use semolina instead of flour when rolling out the dough.