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5. Shape the Matlouh
Divide the dough into 2–3 equal pieces. Roll each into a ball, flatten slightly, and place on a floured surface. Cover and let rest for 15–20 minutes.
6. Cook to Golden Perfection
Heat a non-stick skillet, griddle, or traditional tajine pan over medium heat. Flatten each dough ball into a thick disc (about 1–1.5 cm). Cook each side for 3–4 minutes, flipping until golden brown and fully cooked through.
📝 Tip: Gently press the bread with a spatula as it cooks to encourage puffing.
🥣 How to Serve Matlouh
- Warm, with a drizzle of olive oil and honey
- Alongside tagines, soups, or stews
- Stuffed with grilled meat, cheese, or roasted veggies
- Toasted with a smear of labneh or cream cheese
💬 Final Thoughts
This Matlouh with fresh cream is a beautiful blend of North African tradition and home-cooked indulgence. It’s soft, comforting, and oh-so versatile — ideal for both everyday meals and special occasions. Whether you’re new to Algerian cuisine or grew up with it in your home, this bread will earn a special place at your table.
One bite, and you’ll taste the heart of Algerian hospitality.
Would you like this article in a printable recipe card format or paired with a classic Algerian stew or dip? I can help you build the perfect combination!
