About This Dish
A thick, hearty flatbread baked in a traditional clay oven (ferrane) or over embers, common in rural and mountainous areas of Morocco. Matlou is denser and more substantial than city khobz, reflecting the energy needs of people doing physical labor in the fields and mountains. Made with a mix of whole wheat and barley flours, it has a deep, nutty flavor and a satisfyingly chewy texture. In Berber villages, women bake matlou fresh every morning on a clay griddle or in a pit oven, filling the house with the incomparable aroma of fresh bread.
Ingredients
- 300 g Whole wheat flour
- 200 g Barley flour
- 300 ml Warm water
- 7 g Active dry yeast
- 1.5 tsp Salt
- 2 tbsp Olive oil
- 1 tsp Anise seeds
Instructions
- 1
Dissolve yeast in warm water. Rest 10 minutes.
- 2
Mix flours, salt, and anise seeds. Add yeast water and olive oil.
- 3
Knead 10 minutes until a firm, smooth dough forms.
- 4
Shape into a thick disc, about 4cm tall. Let rise 1 hour.
- 5
Bake at 200C (400F) for 25 minutes, or cook on a griddle covered, 8 minutes per side.
Tips & Tricks
- Barley flour gives this bread its distinctive earthy flavor.
- The bread should be dense — it is meant to be substantial.
- Best eaten the same day it is baked.