Makes 2 large loaves or 8 small loaves
A delicious substitute to khobz bread, the large loaves pictured here are called Matloa, while the smaller loaves are called Batbout.
375 grams semolina, plus extra for shaping 375 grams flour
2 heaping teaspoons yeast
1 teaspoon salt
265 millilitres warm water
Throw all dry ingredients into a medium-sized bowl. Gradually add the warm water while gently kneading to combine. The dough will naturally form into a ball with a slightly sticky texture. Set aside for 5 minutes to rest.
Remove the dough from the bowl and vigorously knead on a clean surface for 5 minutes. Halve, and then roll each piece into a round ball. Set on an unlined baking sheet to rise until doubled in size (about 30 minutes).
Spread semolina generously over a dry workspace and roll a ball in it until it is completely covered. Then flatten each ball into a disk with your outstretched fingers. If the dough has risen for long enough it will have formed a kind of shell around itself which should easily break from the light pressure of your fingers.
Cook in a very hot cast-iron pan (no oil necessary!), flipping continuously, until slightly browned, about 3-5 minutes. Best served hot with great quality olive oil, mountain honey, argan oil, or amlou (see recipe on page 90).