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Certainly! Here’s a warm, inviting article for your recipe “Matlouh Soft Algerian Bread with Fresh Cream” — perfect for a food blog, cultural cuisine feature, or recipe collection.
Matlouh: Soft Algerian Bread with Fresh Cream — A Delightful Tradition
If you’ve ever tasted the magic of North African bread, you know that every bite tells a story. Among these beloved breads, Matlouh holds a special place in Algerian kitchens and hearts. This soft, fluffy flatbread is more than just a staple — it’s a symbol of warmth, family gatherings, and rich culinary heritage.
Paired with fresh cream, Matlouh transforms into a luscious treat — perfect for breakfast, snacks, or alongside hearty meals. Here’s why this traditional bread deserves a spot on your table, plus a simple recipe to try at home.
🫓 What Is Matlouh?
Matlouh (sometimes spelled “Matloue” or “Khobz Matlouh”) is a traditional Algerian bread made from simple ingredients: flour, yeast, water, salt, and a touch of sugar or oil. It’s known for its soft texture, light crumb, and slightly chewy crust.
Unlike pita or other flatbreads, Matlouh is thicker and airier, usually cooked on a hot griddle or a flat pan. It’s wonderfully versatile and commonly served fresh and warm.
🥛 Why Serve Matlouh with Fresh Cream?
Fresh cream, or “crème fraîche,” adds a rich, tangy contrast to the mild bread. The creamy texture complements the soft fluffiness of the Matlouh perfectly. This pairing is a classic way to enjoy Matlouh in Algeria, especially during breakfast or teatime.
📝 Ingredients for Matlouh
- 500 g all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 packet (7 g) dry yeast
- 300 ml warm water
- 2 tbsp olive oil or vegetable oil
- Fresh cream or crème fraîche, to serve
👩🍳 How to Make Matlouh
1. Activate the Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
2. Make the Dough
In a large bowl, mix the flour and salt. Add the activated yeast mixture and oil. Knead the dough for about 10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.
3. Let It Rise
Cover the dough with a damp cloth and let it rise in a warm place for 1–2 hours or until it doubles in size.
4. Shape the Bread
Divide the dough into 3 or 4 equal portions. Roll each into a round, flat disk about 1–1.5 cm thick.
