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Matlou: photo of the dish
Illustrative photo: Indif — CC BY-SA 3.0, Wikimedia Commons
Everyday meals

Matlou

A round, flat Algerian bread with a soft crumb, made from semolina and leavened flour. Traditionally cooked on a clay griddle or in a pan, it accompanies saucy dishes.

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Ingredients

Ingredients

Optional extras

On the side

Nutrition facts

504 kcal per serving

Protein
15.6 g
Carbohydrates
88.2 g
of which sugars
2.6 g
Fat
8.2 g
Fiber
4.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a large bowl, mix the semolina, flour, salt and sugar. Add the yeast.
  2. Gradually pour in the lukewarm water and knead for 10 minutes until you get a soft, elastic dough.
  3. Add the oil and knead for 2 more minutes. Cover and leave to rise for 1 hour, until doubled in size.
  4. Knock back the dough and shape it into 4 balls. Flatten them into discs about 1 cm thick.
  5. Let them rest for 15 minutes under a cloth.
  6. Heat a thick pan over medium heat, without fat. Cook each disc for 6 to 7 minutes per side, until golden and it sounds hollow when tapped.

Variations and tips

In the oven. Place the discs on a floured tray at 200 °C for 20 minutes for a more pronounced crust.

More ideas

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Original Ecomely recipe.