This popular Matlouh bread recipe also known as Khobz Tajines is easy to prepare and can be cooked using a skillet on the stovetop. Mathouh is a popular Algerian and Moroccan flatbread that is made by combining wheat flour and semolina flour along with salt, yeast, and honey.
The Matlouh bread appearance is quite similar to the English muffin we know in Canada and the USA but much larger and size with a nice honeycomb crumb structure that is porous. Another thing both of these flatbreads have in common is that they are baked on a hot plate, griddle or skillet.
Matlouh FlatBread Recipe
Mathouh is a popular Algerian and Moroccan flatbread that is made by combining wheat flour and semolina flour along with salt, yeast, and honey. This you can also make this Matlouh using a sourdough starter.
- 250 grams white bread flour
- 250 grams fine semolina
- 350 grams water
- 10 grams salt
- 15 grams fresh yeast or 5grams dry yeast
- 10 grams honey optional
- Add the both flours, water, salt, honey, fresh or dry yeast into a stand mixing machine with the hook attachment and mix on low speed for 4 minutes, then increase speed and mix for additional 2-3 minutes or until the dough is fully developed.
- Transfer the dough into a greased or floured bowl and cover. Let the dough ferment for 90 minutes or until it has doubled in size.
- Degas the dough and divide into two or three equal parts and shape into a ball. Cover and allow to rest for 20 minutes.
- Dust a working surface with some flour, can be regular or semolina flour.
- Place the dough balls onto the floured surface and flatten them down to about 1/2 inch keep it’s circular form.
- Transfer the flattened Matlouh dough onto a lightenly floured baking tray and cover with a plastic or light towels.
- Allow to proof for about 45-60 minutes at room temperature.
- Preheat your griddle or skillet once you notice the Matlouh is almost proofed.
- Once the skillet or griddle is hot place the Matlouh into it and bake each side for about 5-7 minutes or until golden brown.
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