Nutrition Facts
4 servings
4
Traditional Matlouh recipe for an ultra soft skillet bread.
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Matlouh is an Arab semolina bread that is cooked on a skillet. It is traditionally served during Ramadan to accompany soup or main dishes for the iftar meal.
Ingredients
300 Extra fine semolina
200 White flour
150 Whole wheat flour
25 Baker's yeast
2 Milk
1 Sugar
1 Salt
390 Lukewarm water
Directions
1
Dissolve the yeast in warm water.
2
Knead the flours, semolina, milk, sugar, and salt with the yeast dissolved in water.
3
Let rest for 1 hour under a clean towel.
4
Degas the dough and then divide it into 5 portions. Shape them into balls and sprinkle a little semolina on them. Let them rest for another 30 minutes under a clean towel.
5
To finish, flatten the balls. Cook in a hot pan over medium heat on both sides until the breads puff up.
Ingredients
Ingredients
300 Extra fine semolina
200 White flour
150 Whole wheat flour
25 Baker's yeast
2 Milk
1 Sugar
1 Salt
390 Lukewarm water
Directions
Directions
1
Dissolve the yeast in warm water.
2
Knead the flours, semolina, milk, sugar, and salt with the yeast dissolved in water.
3
Let rest for 1 hour under a clean towel.
4
Degas the dough and then divide it into 5 portions. Shape them into balls and sprinkle a little semolina on them. Let them rest for another 30 minutes under a clean towel.
5
To finish, flatten the balls. Cook in a hot pan over medium heat on both sides until the breads puff up.
Notes
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jackie 10
super good!
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