Al Metloh

Ingredients for 1 servings:

• 250 g semolina (durum wheat semolina)
• 250 g flour
• 1 tsp salt
• 200 ml water, lukewarm
• 1 pinch(s) of sugar
• 20 g yeast

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Algerian – Moroccan semolina bread

Mix the yeast, salt, sugar, and semolina well. Add a little water. Prepare a light pre-dough and let it rest. Then add the flour. Add a little water as needed; the dough should not be runny. Knead well; I do this with a food processor. Shape the dough into a loaf, depending on whether you’re using an electric or regular pan. Electric pans are large, so you can form one flatbread; with regular pans, the dough is enough for several loaves. Lightly dust the flatbreads with semolina, then cover and let rest for 15-20 minutes. Heat the pan. Grease the bottom of the pan with butter using a paper towel. Carefully fry the flatbreads over low heat. Only turn them over when one side is cooked. It helps to slide the flatbreads out of the pan onto baking paper to keep their shape. The bread is tasty, filling, and stays fresh for a long time.