Traditional Semolina Bread (Matlouh)
Ingredients
- 300 gDurum wheat semolina (fine)
- 200 gWheat flour (sifted)
- 20 gFresh baker's yeast (crumbled)
- 10 gGray sea salt (fine)
- 300 mlMineral water (lukewarm)
- 2 tbspExtra virgin olive oil
- 1 tbspSesame seed (for decoration)
- 1 tbspNigella seeds
Method
A soft, honeycomb crumb that springs back under finger pressure, protected by a matte crust sprinkled with seeds. The scent of warm bread and toasted semolina evokes the family kitchens of the Maghreb.
- 1
Crumble the fresh baker's yeast into 100ml of warm mineral water. Let it rest until an active foam forms on the surface.
- 2
In a large dish, mix the durum wheat semolina, wheat flour, and grey sea salt. Make a well in the center.
- 3
Incorporate the activated yeast, olive oil, and the rest of the water. Knead vigorously until the dough becomes smooth and elastic. It should be supple and no longer stick to your hands.
- 4
Cover with a clean cloth. Let rise in a warm place until the dough doubles in volume. You should see air bubbles forming under the skin of the dough.
- 5
Degas the dough, divide it into balls. Flatten them into 2cm thick discs. Sprinkle with sesame seeds and nigella seeds. Let rise a second time under a cloth.
- 6
Heat a heavy-bottomed pan without fat. Place the bread. When it puffs up and browns, flip it. The bread is cooked when it sounds hollow when tapped.
Frequently asked questions
How do you get this dish right?
- Do not work the dough with boiling water, as it will kill the yeast.
- Cooking should be done over medium heat so the center of the bread cooks without burning the crust.
- If the dough sticks too much, oil your hands instead of adding too much flour.
How long does this dish keep?
Wrap in a clean cloth to maintain softness. Freezes perfectly once cooled.
