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.
Ingredients
- 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
Instructions
- 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.
- Enjoy!
