Absolutely! Here’s a warm, inviting article for your recipe: Matlouh – Soft Algerian Bread with Fresh Cream — ideal for food blogs, North African cuisine lovers, or anyone who appreciates traditional breadmaking.

🍞 Matlouh: Soft Algerian Bread with Fresh Cream

A Pillowy Flatbread That Melts in Your Mouth

Bread is more than just food — it’s tradition, comfort, and a symbol of hospitality. In Algerian households, one bread stands out for its soft texture and unforgettable aroma: Matlouh, a semolina-based flatbread cooked on a griddle or pan, and often passed down through generations.

But today’s version comes with a luxurious twist — fresh cream added to the dough, making it even softer, richer, and more tender than ever. This is Matlouh elevated, and once you try it, you’ll never want your bread any other way.

🧄 What Is Matlouh?

Matlouh (also spelled matlouh, matlou3, or khobz matlouh) is a traditional Algerian flatbread made with semolina, flour, yeast, and water. It’s kneaded until smooth, left to rise, and cooked in a pan (traditionally on a tajine or flat griddle). The result is a soft, chewy bread with a lightly crispy bottom — perfect for dipping, stuffing, or tearing apart warm.

✨ What Makes This Version Special?

The addition of fresh cream takes the classic Matlouh to another level. It enhances the dough’s richness, boosts tenderness, and gives it a subtle, buttery flavor. Think of it as the Algerian cousin of naan meets milk bread — soft, golden, and melt-in-the-mouth.

🛒 Ingredients

500 g fine semolina
100 g all-purpose flour
1 tbsp sugar
1½ tsp salt
2 tsp instant dry yeast
3 tbsp fresh cream (or crème fraîche)
300–350 ml warm water (adjust as needed)
A splash of oil or semolina for shaping

👩‍🍳 Instructions

1. Activate the Yeast

In a small bowl, mix yeast with a little warm water and a pinch of sugar. Let it foam for 5–10 minutes.

2. Make the Dough

In a large mixing bowl, combine semolina, flour, sugar, and salt. Add the activated yeast, fresh cream, and gradually pour in warm water. Mix until a soft, sticky dough forms.

3. Knead for Smoothness

Knead the dough for 10–15 minutes by hand (or use a stand mixer with a dough hook). It should become smooth, elastic, and slightly tacky.

4. First Rise

Cover the bowl with a clean towel and let the dough rise in a warm place for 1–2 hours, until doubled in size.