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Instructions:
1. Prepare the Dough:
- In a small bowl, mix the warm water with sugar and active dry yeast. Stir until the yeast and sugar are dissolved. Let it sit for about 5-10 minutes until it becomes frothy and bubbly.
- In a large bowl, combine the flour, salt, and semolina (if using). Make a well in the center and pour in the yeast mixture along with the olive oil. Stir until the dough begins to come together.
- Knead the dough on a clean surface for about 8-10 minutes, adding flour as necessary, until the dough becomes smooth and elastic. If the dough feels too sticky, dust it lightly with flour.
- Once kneaded, cover the dough with a clean cloth and let it rise for about 1 hour, or until it doubles in size.
2. Shape the Matlouh:
- Once the dough has risen, punch it down to release the air. Divide the dough into 6-8 equal portions, depending on the size you want for your bread.
- Roll each portion into a ball, then flatten each ball into a round disk about 6 inches in diameter. Dust each piece lightly with flour to prevent sticking.
3. Cook the Matlouh:
- Heat a large, heavy skillet or griddle over medium-high heat. Place one of the dough discs onto the hot skillet and cook for about 2-3 minutes on each side, or until golden brown and slightly puffed. You may notice air bubbles forming in the dough while it cooks—this is a good sign! Gently press the bread down with a spatula to encourage even cooking.
- Continue cooking the remaining pieces of dough, making sure to keep the heat moderate so the bread cooks through without burning.
- Once cooked, remove the bread from the skillet and let it cool slightly on a wire rack or a clean kitchen towel.
4. Prepare the Fresh Cream:
- While the Matlouh is cooling, whip the heavy cream with a hand mixer or stand mixer until it thickens into soft peaks. If you prefer a sweeter cream, you can add a teaspoon of vanilla extract and sweeten it with honey or powdered sugar to taste. This step is optional, but it elevates the flavor and texture of the cream.
5. Serve the Matlouh:
- Serve the Matlouh warm, either plain or with a dollop of freshly whipped cream on top. You can drizzle a little extra honey over the cream for added sweetness, or serve it with fruit preserves, jam, or even savory dips for variety.
Tips for Perfect Matlouh Bread with Fresh Cream:
- Use Fresh Yeast: Make sure your yeast is active to ensure a good rise in the dough. If the yeast doesn’t bubble up after mixing with warm water and sugar, it may be expired and should be replaced.
- Avoid Overworking the Dough: While kneading the dough, be careful not to overwork it. Over-kneading can make the bread dense, so aim for a soft, pliable dough.
- Customize the Cream: If you prefer a tangy variation, you can use sour cream or even Greek yogurt as a topping for a unique twist. These alternatives will complement the bread’s flavor with a richer, more decadent profile.
- Serve Immediately: Matlouh bread is best served fresh and warm. If you need to reheat it, a few seconds in the microwave or a quick toast in a hot skillet will revive its soft texture.
Why You’ll Fall in Love with Matlouh Soft Algerian Bread:
Matlouh bread is an irresistible treat, soft, pillowy, and slightly sweet. Paired with fresh cream, it becomes a decadent, comforting snack or breakfast option that’s perfect for any time of the day. The bread’s light texture makes it perfect for dipping into cream or spreading with your favorite sweet or savory toppings. Plus, the easy-to-follow recipe means you can enjoy this delicious treat at home without much effort.
Whether you’re enjoying it with your morning coffee, serving it for a special meal, or simply indulging in a comforting snack, Matlouh with Fresh Cream is a delightful way to experience the flavors of Algeria. The combination of warm, fluffy bread and smooth, creamy topping is a match made in heaven that will leave you craving more with every bite. So why not try making Matlouh today? You’ll soon discover why this simple yet flavorful bread is adored by many.
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