Matlouh Bread

Mohammed BennaniChef

Ingredjenti

• 1 1/2 cups flour
  1.5 cup
• 1 1/2 cups fine semolina
  1.5 cup
• 2 tablespoons dry yeast
  2 tablespoon
• 1 teaspoon salt
  1 teaspoon
• 2 tablespoons olive oil
  2 tablespoon
• 1 teaspoon sugar
  1 teaspoon
• 1/2 cup black olives, pitted and chopped
  0.5 cup
• Hot water
  0

Passi

1. 1

   Combine the semolina and bread flour with salt in a bowl of an electric mixer; mix for a few seconds until the flour and semolina are well combined. In a small bowl, place the yeast and sugar with 1/2 cup of hot water and let the yeast activate in a closed place for 10 minutes; once the yeast bubbles, transfer it to the flour mixture, add the olive oil and turn on the machine. Gradually add water, about 1/2 to 1 cup. Run the machine until the dough stretches to the edges of the bowl and becomes cohesive and firm, if it is a bit sticky, add a little more water.

   Għodda meħtieġa:

   🍳

   Electric Mixer

   recipe.minutes
2. 2

   Transfer the dough to a work surface dusted with semolina. Roll out the dough and add the olives and thyme or any flavor you wish to add to the bread. Cut the dough into several rolls, shape them into uniform balls, and cover with a towel until they puff up (for about an hour), until they double in size.

   Għodda meħtieġa:

   🍳

   Kitchen Towel

   recipe.minutes
3. 3

   Once the rolls have puffed up, gently press them to deflate, shape them into round loaves, and place them on a baking sheet lined with parchment paper or more semolina. Let the rolls rest for 30 minutes.

   Għodda meħtieġa:

   Tegħlija tal-forn

   recipe.minutes
4. 4

   Preheat the oven to 180 degrees Celsius. Brush the rolls with olive oil, if desired, and bake for 20 minutes until firm and dry on the outside. Let cool and serve.

   recipe.minutes

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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