Matlouh

Matlouh is a round, leavened bread made from semolina. Moderate cooking on a thick surface allows the crumb to cook without burning the crust.

Ingredients

• 400 g fine durum wheat semolina
• 100 g wheat flour
• 7 g dry baker's yeast
• 350 ml water
• 8 g salt
• 8 g sugar
• 20 g olive oil

Preparation

Mix the semolina, flour, yeast, and sugar. Gradually add the water, then the salt and oil.

Knead for 10 to 12 minutes to obtain a soft, slightly sticky but elastic dough. Cover and let rise for about 60 minutes, until the volume has significantly increased.

Divide into two round loaves and flatten them to 2 cm thick on a lightly semolina-dusted cloth. Cover and let rise again for 25 to 35 minutes.

Heat a thick pan over medium-low heat. Cook each bread for 8 to 10 minutes per side, moving it to distribute the heat; also color the edges.

Let cool on a wire rack. Cut one bread to check for a cooked, non-doughy crumb; if necessary, gently extend the cooking time.