🇩🇿 Algerian Traditional Flour Bread called Matloua or Thamthoot, cooked in 2 ways

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative.

In a bowl of a stand mixer, mix 1 cup flour, 1 tablespoon dry active yeast, 1 tablespoon granulated sugar, and 1 cup warm water.

Cover with a kitchen towel and let it rest for 15 to 20 minutes.

Add the remaining 3 cups flour, 2 tablespoons vegetable oil, and 1 teaspoon salt.

Gradually add 1 cup warm water while kneading the dough.

Knead the dough for about 5 minutes until soft and sticky.

Cover with plastic wrap and a kitchen towel and let it rise until doubled in volume.

Grease hands with olive oil, deflate the dough, and dump it on a working board.

Lift the dough up and down for about 2 minutes to incorporate air.

Divide the dough into small balls.

Prepare a baking sheet lined with parchment paper and sprinkle flour on it.

Roll out some of the balls into thin circles on the parchment paper.

Roll out the rest of the balls on individual sheets of parchment paper.

Cover all the material with a kitchen towel and let it rise until doubled in volume.

Put a griddle on medium heat and place the matloua with parchment paper on it.

Reduce heat to medium-low and cook until the bottom is set, then remove the parchment paper.

Flip the matloua over with a spatula and cook both sides, pressing with a spatula if necessary.

Brush the edges with olive oil and cook the edges.

Drizzle some olive oil and brush both sides of the cooked matloua.

Bake the rest of the matloua in a preheated oven at 425°F for about 15 to 20 minutes.

Place under the broiler for the last 2 minutes of baking.

Brush the baked matloua with olive oil on both sides after cooling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens