Nutrition Facts
4 servings
4
Recipe for Mathloa (Algerian flatbread)
These typically Algerian flatbreads are ideal for a change from bread. The flatbreads are perfect for accompanying sauced dishes.
Ingredients
2 Olive oil
250 Flour
250 Fine semolina (extra)
2 Salt
300 Water
10 Baker's yeast
Directions
1
Mix the flour and semolina in a bowl and add the 2 tablespoons of olive oil.
2
In a small bowl with a little warm water, dissolve the baker's yeast. Add the salt to the flour/semolina mixture and stir well. Gradually add the dissolved yeast and water until you obtain a dough that is neither too liquid nor too firm, and that does not stick.
3
Knead well until the dough is smooth, adding a little flour beforehand. Form into balls and flatten them using your hand or a rolling pin.
4
Leave a thickness of 1 cm in height. Cover with a clean cloth, and let rest for 1 hour and 30 minutes in a warm room (usually I place it on the working dryer, the heat rises and makes the cakes puff up).
5
Once the 1.5 hours have passed, heat a pan over low heat and cook the cakes on each side for about 3 to 4 minutes, until the color is like in my photo.
6
Finally, let it cool and enjoy it with a saucy dish or something else. If you cover it with parchment paper, feel free to sprinkle a little flour on your dough to prevent it from sticking.
Ingredients
Ingredients
2 Olive oil
250 Flour
250 Fine semolina (extra)
2 Salt
300 Water
10 Baker's yeast
Directions
Directions
1
Mix the flour and semolina in a bowl and add the 2 tablespoons of olive oil.
2
In a small bowl with a little warm water, dissolve the baker's yeast. Add the salt to the flour/semolina mixture and stir well. Gradually add the dissolved yeast and water until you obtain a dough that is neither too liquid nor too firm, and that does not stick.
3
Knead well until the dough is smooth, adding a little flour beforehand. Form into balls and flatten them using your hand or a rolling pin.
4
Leave a thickness of 1 cm in height. Cover with a clean cloth, and let rest for 1 hour and 30 minutes in a warm room (usually I place it on the working dryer, the heat rises and makes the cakes puff up).
5
Once the 1.5 hours have passed, heat a pan over low heat and cook the cakes on each side for about 3 to 4 minutes, until the color is like in my photo.
6
Finally, let it cool and enjoy it with a saucy dish or something else. If you cover it with parchment paper, feel free to sprinkle a little flour on your dough to prevent it from sticking.
Notes
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