Moroccan cuisine · Dough, Pasta & Rice

Matlouh

Soft yeasted flatbread baked in a dry pan, with an airy crumb for dipping into sauce.

Ingredients · for 4 servings

• 300 g flour
• 200 g fine semolina
• 1 packet dry yeast (7 g)
• 1 tsp sugar
• 1.5 tsp salt
• 320 ml water
• 2 tbsp olive oil
• 3 tbsp semolina for dusting

Instructions

1. Warm the water until lukewarm, dissolve the yeast and sugar in it, and let stand for 10 min. until a foamy head forms.
2. Mix the flour, semolina and salt, add the olive oil and yeast water, and knead for 8–10 min. into a very soft, slightly sticky dough that just barely comes away from the bowl.
3. Let rise covered in a warm place for 45 min. until doubled in volume.
4. Divide the dough into four portions with oiled hands, flatten each on a semolina-dusted surface into a round about 15 cm across, and let rest for 15 min.
5. Bake the flatbreads in a dry, nonstick pan over medium heat for 4–5 min. per side until they puff up and show brown-speckled patches, pressing down once with a cloth.
6. Wrap the finished flatbreads immediately in a kitchen towel to keep them soft, and serve warm with tagine or harira.