This is another Algerian bread called "Matlou" (leaven) or "Khobz Tajine" (khobz for bread) literally bread cooked in a tajine. I don't have a real terra cota tajine so I use a cast iron pan which does the same job.
Traditionally it's made with semolina only. I use a mix of semolina and flour. I find that a ratio of 3 semolina to 1 flour is the best, and I like to use full wheat flour.
Ingredients
3 cups semolina
1 cup all purpose flour
1 teaspoons salt
2 teaspoons instant yeast
1 teaspoons sugar
2 cups water
2 tablespoon olive oil
- In a stand mixer (or bowl), combine all the ingredients. Knead for 5-6 minutes until the dough pulls away from the sides of the bowl.
- Place it in a lightly oiled bowl. Cover and let rise in a warm place for 2 hours or until doubled volume.
- Turn onto a working surface, gently deflate and divide in 4 equal balls. Coat with semolina. You don't have to flat them at this point.
- Transfer to a pan lined with kitchen cloth, cover and let rise for another 20-30 minutes.
- Preheat your pan in medium-low heat.
- Gently remove a ball of dough from the parchment paper and place delicately in the pan. Flatten it slightly in a round shape of approximately 1 inch thick. Poke it with a skewer in the middle.
- Cook the bread until its turns golden brown, 3-4 minutes. Flip it and cook on the other side.
- Once all the breads are cooked, brown the edges.
