Amazigh Stove-top Bread

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.

Ingredients:

375 grams semolina, plus extra for shaping 375 grams flour
2 heaping teaspoons yeast
1 teaspoon salt
265 millilitres warm water

Method:

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).

Notes:

• A delicious substitute to khobz bread, the large loaves pictured here are called Matloa, while the smaller loaves are called Batbout.
• Many families eat this bread in the early hours of the morning before the daily fast begins during the month of Ramadan.
• The Amazigh (Berber) people are indigenous to Marrakech and the Atlas Mountains. They have a proud history and populate an area that extends across North Africa.

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