Month: March 2022

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๐Ÿ‡ฉ๐Ÿ‡ฟ Algerian Traditional Semolina Fried Bread called Thamthootย  Nโ€™Zith

Soft and fluffy Thamthoot Nโ€™Zith.
Thamthoot Nโ€™Zith is just Matloua or Thamthoot ( Video link here : https://youtu.be/dfBROjrjs_A) that is not cooked in a griddle but it is fried.

Thamthoot Nโ€™Zith tastes like Beignets even though it is made just like the traditional Matloua or Thamthoot ( itโ€™s just bread).

In Algeria, specifically in the kabylie region, Thamthoot Nโ€™Zith is usually served with morning or afternoon coffee.
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๐Ÿ‡ฉ๐Ÿ‡ฟ Algerian Traditional Semolina Fried Bread called Thamthuntย  Nโ€™Zith

Course Bread
Cuisine Algerian
Keyword Thamthoot N’Zith
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8
Author LDSโ€™s Mom

Ingredients

  • 3 cups medium or fine semolina
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 tbsp dry active yeast
  • 2 tbsp olive oil
  • Water as needed
  • Flour to roll out the dough
  • Vegetable or canola oil for frying

Instructions

  1. Put yeast and sugar in about 1/4 cup warm water. Mix and let proof.

  2. Sift the semolina in a large bowl. Add salt and mix it well.

  3. Add water, a little at the time until the dough gets together (I added around 2 cups).

  4. Start kneading the dough while adding the yeast mixture, a tablespoon at the time.

  5. You can continue kneading the dough by hands or place it in the stand mixer with a hook attachment.

  6. Keep kneading until you obtain a soft and a little sticky dough. You may need to add a little water to your dough, depending on your semolina.ย The total kneading varies depending on your semolina. It may take anywhere between 15 to even 30 minutes.

  7. Add about 2 tablespoons of olive oil to the dough and knead it for a minute then gently lift the dough in one side then put it back. Keep doing this operation for about 2 minutes to get more air in the dough.

  8. Divide the dough into 2 or 3 balls.

  9. Sprinkle some flour on sheets of parchment paper.

  10. Flatten the dough by hands into a thin circle. Sprinkle some flour on top if it is sticky.

  11. Cover with kitchen towel and let rise until doubled in volume.

  12. Cut the circle of dough with a knife (put some flour on the knife so that it wonโ€™t stick to the dough) into pieces.

  13. Fry the cut out pieces in both sides. Make sure to throw oil on top with a spoon to help it rise during the frying time.

  14. Drain on paper towel.

  15. Enjoy.

Recipe Notes

  • Total time in this recipe didnโ€™t include the rising time of the dough.
  • Make sure you choose a good yellow semolina.
  • Fine yellow semolina is the best but the medium one will do.
  • You can use semolina instead of flour when rolling out the dough.
  • You may need to add a little water at the time (1tbsp) to the dough in order to get a soft and a little sticky dough ( depending on your semolina).
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๐Ÿ‡ฉ๐Ÿ‡ฟ Algerian Traditional Semolina Bread called Matloua or Thamthoot

There are several recipes for Algerian traditional bread called Matloua ( Arabic ู…ุทู„ูˆุน) or Thamthoot in Kabyle.
This bread is made with semolina only. It is soft , fluffy and ideally served freshly cooked but you can always freeze it in ziplock bags to keep it fresh.
Semolina Matloua or Thamthoot ( also spelled thamtout, thamthount) soft and fluffy.

Video recipe is here: https://youtube.com/watch?v=dfBROjrjs_A&feature=share

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๐Ÿ‡ฉ๐Ÿ‡ฟ Algerian Traditional Semolina Bread called Matloua or Thamthoot

Course Bread
Cuisine Algerian, Maghrebine
Keyword Matloua, thamthoot, thamthount, thamtout
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8
Author LDSโ€™s Mom

Ingredients

  • 3 cups medium to fine semolina
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 tbsp dry active yeast
  • 2 tbsp olive oil plus more for brushing
  • Water as needed
  • Flour to roll out the dough

Instructions

  1. Put yeast and sugar in about 1/4 cup warm water. Mix and let proof.

  2. Sift the semolina in a large bowl. Add salt and mix it well.

  3. Add water gradually until the dough gets together ( I added about 2 cups).

  4. Start kneading the dough while adding the yeast mixture, a tablespoon at the time.

  5. You can continue kneading the dough by hands or place it in the stand mixer with a hook attachment.

  6. Keep kneading until you obtain a soft and a little sticky dough. You may need to add a little water to your dough, depending on your semolina.

  7. Add about 2 tablespoons of olive oil to the dough and knead it for a minute then gently lift the dough in one side then put it back. Keep doing this operation for about 2 minutes to get more air in the dough.

  8. Divide the dough in 2 or 3 balls.

  9. Sprinkle some flour on a sheet of parchment.

  10. Flatten the dough by hands into a thin circle. Sprinkle some flour on top if it is sticky.

  11. Cover with kitchen towel and let double in volume.

  12. Place a tajin or a griddle on medium heat.

  13. Lift the circle of dough or Matloua or Thamthunt with the parchment paper.

  14. Place on the griddle.

  15. Reduce heat to medium low.

  16. Once the bottom of the Matloua is set, slide the parchment paper.

  17. Use a toothpick to prick the Matloua in several places where bubbles form.

  18. Flip the Matloua over to cook the other side.

  19. Make sure to move the Matloua around so that it will cook evenly. Use a spatula to gently press on certain places to make sure they cook well.

  20. Brush the Matloua with olive oil in the edges or just pour some olive oil on a clean kitchen towel then pass it on the Matloua edges.

  21. Cook the edges

  22. Let the bread cool a little bit before cutting it.

Recipe Notes

  • Total time in this recipe didnโ€™t include the rising time of the dough.
  • Make sure you choose a good yellow semolina.
  • Fine yellow semolina is ideal for kneading but the medium one will do too.
  • You can use semolina instead of flour when rolling out the dough.
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