📝 About This Recipe
Matlouh is a beloved staple across Algeria and Morocco, celebrated for its honeycomb-like interior and soft, pillowy texture. Unlike oven-baked breads, this traditional loaf is cooked on a heavy griddle, giving it a characteristic charred aroma and a beautifully golden crust. Whether used to scoop up a rich tagine or slathered with honey and butter for breakfast, its unique blend of fine semolina and flour offers a satisfying chew that is truly incomparable.
🥗 Ingredients
Dough Base
- 2 cups Fine Semolina (extra fine 'semoule fine' is preferred)
- 2 cups All-Purpose Flour (plus extra for dusting)
- 1 tablespoon Active Dry Yeast
- 1 teaspoon Granulated Sugar (to feed the yeast)
- 1.5 cups Warm Water (approx. 105°F to 110°F)
Flavor and Texture
- 1.5 teaspoons Fine Sea Salt
- 2 tablespoons Olive Oil (extra virgin)
- 1 teaspoon Nigella Seeds (optional, for authentic earthy flavor)
- 1/2 teaspoon Anise Seeds (optional, for traditional aroma)
For Shaping
- 1/4 cup Coarse Semolina (for dusting the work surface and dough)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the fine semolina, all-purpose flour, salt, nigella seeds, and anise seeds until well combined.
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3
Make a well in the center of the dry ingredients and pour in the yeast mixture along with the olive oil.
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4
Using your hand or a dough hook, begin mixing the ingredients. The dough should be quite sticky and soft; if it feels too dry, add an extra tablespoon of warm water at a time.
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5
Knead the dough for about 10 minutes by hand or 6-7 minutes on medium-low speed in the mixer. The goal is a smooth, elastic dough that is slightly tacky but pulls away from the sides of the bowl.
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6
Lightly oil a clean bowl, place the dough inside, and cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
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7
Gently punch down the risen dough to release the air. Divide the dough into 4 equal-sized portions and roll them into smooth balls.
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8
Dust a clean tray or parchment paper generously with coarse semolina. Place the balls on the tray, leaving plenty of space between them.
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9
Using the palm of your hand, flatten each ball into a circle about 7-8 inches in diameter and roughly 1/2 inch thick. Cover with a light cloth and let them proof for another 30-40 minutes.
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10
Heat a heavy-bottomed cast iron skillet, a crepe pan, or a traditional clay tajine over medium heat. Do not add oil; the pan should be dry.
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11
Carefully lift one dough circle and place it onto the hot skillet. Cook for 3-4 minutes until the bottom is golden brown and the bread has puffed up significantly.
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12
Flip the bread over and cook the other side for another 3 minutes. Use a clean cloth to gently press down on the edges to ensure even browning.
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13
Optional: For an authentic look, hold the bread with tongs and briefly sear the edges of the loaf against the hot pan to cook any pale spots.
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14
Transfer the finished Matlouh to a basket lined with a clean kitchen towel and wrap them to keep them soft and warm while you cook the remaining loaves.
💡 Chef's Tips
Always use fine semolina for the dough; coarse semolina will make the bread too heavy and gritty. If your dough is too sticky to handle during shaping, oil your hands lightly instead of adding more flour. The secret to the 'honeycomb' interior is the second rise; do not rush the proofing after flattening the circles. Use a cast-iron skillet if possible, as it retains the high, even heat necessary for the characteristic char spots. To store, wrap cooled bread in plastic wrap; it freezes beautifully for up to 3 months.
🍽️ Serving Suggestions
Serve warm alongside a spicy Lamb Tagine or Shakshuka to soak up the sauce. Split the bread open and fill with grilled Merguez sausages and harissa for a traditional sandwich. Enjoy for breakfast drizzled with a mixture of melted butter and warm honey. Pair with a hot glass of Moroccan Mint Tea for a perfect afternoon snack. Serve as a side to a fresh Moroccan Carrot and Orange salad.