The simple recipe for Matlouh, the bread of sharing

Éric Kayser details the recipe for this bread that embodies sharing. Matlouh owes its success to its unmistakable and generous flavor. Follow this step-by-step guide for a simple yet absolutely delicious recipe.

Start by pouring the water into the bowl of your mixer. If your room is at a moderate temperature (around 22°C), use water at room temperature. If your room is warm, use cooler water. Add the flour, durum wheat semolina, honey, oil, levain, yeast on one side, and salt on the other. If you don’t have honey, you can substitute the same amount of sugar. However, honey ferments more easily, which will improve the rising process.

Start your mixer and let it knead for about ten minutes, until the dough is perfectly homogeneous and lump-free. Stop the mixer. Lightly dust the bottom of your bowl with flour. Scrape down the dough and place it on a floured work surface.

Divide the dough into two equal portions. Shape each portion into a smooth, round ball.

Dust your work surface with semolina. Place your dough ball on top. Sprinkle more semolina over the dough. Repeat the same process for the second portion.

Cover your dough balls with a clean cloth to prevent air drafts. Let them rest for 45 minutes to 1 hour.

Sprinkle more semolina on your work surface. Flatten the dough balls by hand and shape them into their final form using either a rolling pin or simply your hands. Work the dough until you get two evenly round discs. Dust the tops with one last layer of durum wheat semolina.

Cover your dough discs with a clean cloth. Let them rest for another 30 minutes.

Heat a little oil in a pan. Place your first dough disc into the pan. After 2 to 3 minutes, check that the first side is nicely caramelized. Flip it over and cook the other side.

Enjoy it warm or cold, but always in the company of your loved ones.

#MaisonKayserAcademy