Algerian
Matlouh
Matlouh is a soft Algerian semolina bread cooked on a hot tajine or griddle until lightly blistered and golden. It has a tender, airy crumb and is served warm with olive oil, honey, soup, or stews.
Ingredients
- Fine durum semolina1 1/3 cups
- All-purpose flour1/3 cup
- Instant yeast1 tsp
- Sugar1/2 tsp
- Fine salt3/4 tsp
- Warm water2/3 cup, plus 1-2 tbsp if needed
- Olive oil1 tsp
- Extra fine semolina, for dusting2 tbsp
Method
- Combine the fine semolina, flour, yeast, sugar, and salt in a large bowl.
- Add the warm water gradually while mixing by hand until a soft, slightly sticky dough forms.
- Knead the dough for 12-15 minutes, wetting your hands lightly as needed, until it becomes smooth, elastic, and stretchy.
- Rub the dough with the olive oil, cover the bowl, and let it rise in a warm place for 1-1 1/2 hours, until doubled.
- Dust a clean cloth or tray with extra fine semolina.
- Gently deflate the dough, shape it into a round, and place it on the semolina-dusted surface.
- Flatten the dough with your hands into a round about 2 cm thick, keeping the edges even.
- Cover with a cloth and let it rest for 30-40 minutes, until puffy and light.
- Heat a traditional tajine, heavy cast-iron griddle, or thick skillet over medium heat until evenly hot.
- Lift the matlouh carefully onto the hot surface and cook for 6-8 minutes on the first side, rotating it occasionally for even browning.
- Flip and cook the second side for 5-7 minutes, then briefly stand the bread on its edge and rotate it to cook the sides.
- Transfer to a cloth-lined basket, cover for 5 minutes to soften the crust, and serve warm.
Common questions
Can I substitute regular all-purpose flour for some or all of the fine durum semolina in matlouh?
Yes, but the texture will change. Use semolina for the classic chewy, slightly gritty crumb. If you replace too much with flour, the bread becomes softer and less structured. A small swap is fine if that’s what you have.
How long does matlouh dough need to rise, and how do I know when it’s ready?
Plan on 1 to 1 1/2 hours for the first rise, then 30 to 40 minutes after shaping. It’s ready when doubled, airy, and slightly jiggly. In a cool kitchen, it may need a bit longer.
What are the most common mistakes when making matlouh?
The biggest mistakes are adding too much water, under-kneading, and cooking on heat that’s too high. The dough should be soft but manageable, fully smooth after kneading, and cooked on evenly hot medium heat so the bread cooks through without burning.
How should I store matlouh, and can I freeze it?
Store cooled matlouh in a sealed bag or container at room temperature for 1 day, or refrigerate for up to 3 days. Freeze well-wrapped pieces for up to 2 months. Reheat on a dry skillet or in a low oven.
What is the best way to serve matlouh?
Serve it warm, split open or torn into pieces, with olive oil, honey, jam, cheese, or savory stews and soups. It’s especially good fresh off the pan, when the crust is tender and the inside is still soft and fluffy.