AlgeriaAlgerian matlouh (semolina flatbread)
Arabic name المطلوع الجزائري
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Ingredients (6)
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Method
Knead the semolina and flour with the yeast, water, salt and oil or smen until the dough comes together.
Divide and shape into thick rounds, then leave to rise.
Bake in a hot oven or on a tajine griddle until cooked and golden on top.
Serve warm with butter or honey.
