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Authentic Algerian Matlouh Recipe
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Authentic Algerian Matlouh Recipe

Traditional Algerian stovetop semolina flatbread (Matlou3/Khobz El-Tajine) featuring a soft, airy honeycomb interior and a golden toasted crust.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 3 loaves
Course: Algerian Bread, Side dish
Cuisine: algerian, Mediterranean, North African, الجزائر
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 3 cups fine durum wheat semolina
  • 1 cup all-purpose flour
  • 1.5 tbsp active dry yeast
  • 1 tbsp granulated sugar
  • 1.5 tsp fine salt
  • 1 tbsp nigella seeds
  • 2 tbsp olive oil
  • 1.5 cups warm water

Method
 

  1. In a bowl, combine active dry yeast, sugar, and 1/2 cup warm water; let rest for 5-7 minutes until foamy.
  2. Mix fine semolina, flour, salt, nigella seeds, oil, and activated yeast in a large bowl. Gradually add warm water to form a soft dough.
  3. Knead for 8-10 minutes, adding warm water gradually, until dough is smooth, supple, and elastic.
  4. Divide dough into 2 or 3 balls. Flatten each ball on a semolina-dusted towel into a disc (1.5 cm thick). Cover and let rise for 30-45 minutes.
  5. Preheat a heavy skillet or clay tajine over medium-high heat. Bake flatbread for 3-4 minutes per side until golden with dark spots.
  6. Briefly toast outer edges on the skillet sides, let cool slightly, slice, and serve warm.

Notes

Note: For a lighter texture, you can substitute up to half of the semolina with all-purpose flour.
Calories: 220 kcal per serving (1/4 loaf)
Carbohydrates: 42 g
Protein: 7 g
Fat: 3 g