Moroccan Semolina Skillet Bread Recipe (Matlouh )
If you love flatbreads then this Moroccan semolina skillet bread recipe, Matlouh should be the next bread you have to try. Making flatbreads has never been so simple with this Matlouh recipe. No oven…Yep…No oven, all you need is a skillet to bake or should I say cook this Moroccan semolina bread.
This Matlouh flatbread is also popular in Algeria where they have a variety of no-bake bread like this one with the majority of them being flatbreads that are cooked on hot metal plates. The texture of this Moroccan semolina skillet bread is soft, spongy, and open crumb texture resembling a honeycomb.
Born with many names, this Matlouh semolina flatbread is also known as batbout or mkhamer.
Good To Know
There is a variety of Matlouh bread, some with herbs, cheese, and spices, my favorite version is with Moroccan olives and herbs…Ah, Olive Matlouh…Love it so, so much!
You can adapt this recipe to include black Moroccan olives and some herbs like oregano, sage, tarragon, and basil if you wish, all you need to do is toss a few black olives and a teaspoon of your choice of herbs towards the end of the mixing.
Are you ready to make this Moroccan Semolina Skillet Bread Recipe? Let’s do it!
Ingredients For Moroccan Semolina Skillet Bread (Matlouh)
- 1 cup fine semolina flour (120 grams)
- 1 cup white or whole wheat flour (120 grams)
- 2 teaspoons instant dry yeast ( 6 grams)
- 3/4 cup of water (180 grams)
- 2 teaspoons oil ( 10 grams)
- 3/4 teaspoon salt (4 grams)
- 1 teaspoons honey (7 grams)
- 1/4 teaspoon salt
- 3/4 cup plus 1 tbsp warm water (not hot or cold)
- 1/2 tablespoon dry yeast
- 1/3 cup of Moroccan olives pitted and strained (60 grams) optional
- 1 teaspoon of dried oregano or sage, basil, tyme tarragon( 2.5 grams) optional
How To Make Matlouh Moroccan Skillet Semolina Bread?
- Start by activating the yeast, add the yeast into the mixing bowl and add a small portion of the water and wait 10 minutes it to activate. It will start to bubble at the surface when it’s ready.
- Add the the rest of the water, oil, honey, salt, semolina flour and wheat or wholewheat flour into the mixing bowl. Attach the hook and mix on slow speed for 4 minutes, then increase the speed to medium and mix for additional 3 minutes or until the dough is developed. If you wanna add the olives to make Olive Matlouh, then add them add the end of the mixing along with the herbs and mix on slow for about 2-3 minutes or until the olives are incorporated.
- Note, if you using wholewheat you will probably need to add a tablespoon or two of water extra. Make sure the dough isn’t to stiff.
- Once the Matlouh dough is mixed, transfer to a greased bowl and cover. Allow it to rest for 90 minutes or until it have doubled in volume.
- Remove the dough and place on a flour working surface. Punch down the dough degassing it and divide into 4 even portions.
- Round and shape each dough portion into a ball and place on slightly floured surface and cover for 10 mi nutes.
- Flatten each rounded dough pieces to about 1/4 inch. Place on the side on a floured tray or surface covered.
- Cover and allow to proof for about 40- 45 minutes.
- Heat a large non-stick skillet on medium heat, once hot place two peices of the Matlouf and cook each side for about 5-7 minutes or until golden.
- Repeat with the other two pieces.
- Serve and Enjoy!
Easy Matlouh Recipe
Equipment
- Mixing Machine with hook attachment
- Bowls
- Skillet
Ingredients
- 1 cup fine semolina flour 120 grams
- 1 cup white or whole wheat flour 120 grams
- 2 teaspoons instant dry yeast 6 grams
- 3/4 cup of water 180 grams
- 2 teaspoons oil 10 grams
- 3/4 teaspoon salt 4 grams
- 1 teaspoons honey 7 grams
- 1/4 teaspoon salt
- 3/4 cup plus 1 tbsp warm water not hot or cold
- 1/2 tablespoon dry yeast
- 1/3 cup of Moroccan olives pitted and strained 60 grams optional
- 1 teaspoon of dried oregano or sage basil, tyme tarragon( 2.5 grams) optional
Instructions
- Start by activating the yeast, add the yeast into the mixing bowl and add a small portion of the water and wait 10 minutes it to activate. It will start to bubble at the surface when it’s ready.
- Add the the rest of the water, oil, honey, salt, semolina flour and wheat or wholewheat flour into the mixing bowl. Attach the hook and mix on slow speed for 4 minutes, then increase the speed to medium and mix for additional 3 minutes or until the dough is developed. If you wanna add the olives to make Olive Matlouh, then add them add the end of the mixing along with the herbs and mix on slow for about 2-3 minutes or until the olives are incorporated.
- Note, if you using wholewheat you will probably need to add a tablespoon or two of water extra. Make sure the dough isn’t to stiff.
- Once the Matlouh dough is mixed, transfer to a greased bowl and cover. Allow it to rest for 90 minutes or until it have doubled in volume.
- Remove the dough and place on a flour working surface. Punch down the dough degassing it and divide into 4 even portions.
- Round and shape each dough portion into a ball and place on slightly floured surface and cover for 10 mi nutes.
- Flatten each rounded dough pieces to about 1/4 inch. Place on the side on a floured tray or surface covered.
- Cover and allow to proof for about 40- 45 minutes.
- Heat a large non-stick skillet on medium heat, once hot place two peices of the Matlouf and cook each side for about 5-7 minutes or until golden.
- Repeat with the other two pieces.
- Serve and Enjoy!
Haven’t had these so long traveling back home to Turkey pre covid. Was craving this bread so bad, I’m glad I found your site with the recipe, they turned out amazing.
Very nice recipe! The were soft and fluffy just the way they should be.