🇩🇿 Algerian Traditional Semolina Bread called Matloua or Thamthoot

There are several recipes for Algerian traditional bread called Matloua ( Arabic مطلوع) 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

🇩🇿 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 LDS’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 didn’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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