Eric Kayer is showing you the recipe of this bread that smells like sharing.


The matlouh is successful because of its generous and unmatched flavours.


Follow this very simple and even so delicious step-by-step recipe.

The ingredients:

250 g of high-quality semolina (+ for the shaping).

250 g of all-purpose (plain) flour (+ for the shaping).

100g of sourdough starter.

2g of fresh baker’s yeast.

350 to 400g of water.

1 tablespoon of honey.

1 tablespoon of olive our groundnut oil (+ for the shaping).

10g of salt.

The utensils:

A skimmer.

The mixer (or your hands if you prefer kneading with the hands).

A mixing bowl.

A dough scrapper.

A frying pan.

A hotplate.

And a rolling pin.

The timings

The kneading: a dozen of minutes.

1st rest: more or less an hour.

2nd rest:  more or less 30 minutes.

Baking: between 5 to 10 minutes, thermostat 5.

Start by pouring the water, first, in the mixing bowl. If your room is temperate (around 22°C), pour water at room temperature, if your room is warmer, pour cooler water.


Add the flour, the semolina, the honey, the oil, the sourdough starter, the fresh baker yeast on one side and the salt on the other.

If you don’t have any honey, you can replace it with the same quantity of sugar. But, the honey is easily fermentable, so, your rising will be better.


Start your mixer and knead for a dozen of minutes, until the dough is perfectly homogeneous and without lumps.


Stop your mixer. Dust your mixing bowl with flour. Scrap the dough and place it down your floured table.


Divide your dough in two equal loaves.


Form two perfectly round and homogeneous balls.


Dust your table with semolina. Place a ball on it. And dust, again, the top of your loaf with semolina.

Repeat for the second loaf.


Cover your loaves with a clean cloth to avoid draught.


And let them to rest between 45 minutes to an hour.


Dust your table with semolina, again. And flatten your loaves with the hand.

Make their final forms using your rolling pin or simply your hands. Roll out until you get two regular circles.

Dust, one last time, the top of your loaves with semolina.


Cover your round loaves with a clean cloth.

And let them to rest for a half an hour.


Heat a bit of oil in your frying pan.

Place the first loaf in.

After two to three minutes, check that the first side is caramelised.

And flip your loaf on the other side.

And repeat for the second loaf.


To be savoured hot or cold, but, always with your loved ones.