Method of preparation Matlouh & Kesra bread

KESRA – Ingredients to add

FOR 8 KESRA BREADS

• 480g lukewarm water
• 60 g vegetable oil (rapeseed, sunflower, etc.)

Preparation

1. Pour the lukewarm water and oil into a salad bowl or the bowl of your food processor.
2. Add the preparation.
3. Knead by hand or with your processor’s hook for 3 minutes at low speed, then 5 minutes at medium speed.
4. Cover with plastic film or a damp cloth and let stand for 30 minutes at room temperature.
5. Divide the dough into 8 balls and leave to stand for 10 minutes at room temperature.
6. Roll out the dough to 0.5-1 cm thick and leave to stand for 10 minutes at room temperature.
7. Prick the dough with a fork, then cook in a non-stick pan over medium heat for 6-7 minutes per side.

MATLOUH – Ingredients to add

FOR 8 MATLOUH BREADS

• 630g lukewarm water
• 18 g baker’s yeast

Preparation

1. Pour the lukewarm water into a salad bowl or the bowl of your food processor. Dissolve the baker’s yeast in it.
2. Add the mixture.
3. Knead by hand or with your processor’s hook for 5 minutes at low speed, then 7 minutes at medium speed.
4. Cover with plastic film or a damp cloth and let stand for 30 minutes at room temperature.
5. Divide the dough into 8 balls then roll it out (1 cm thick).
6. Cover with plastic film or a damp cloth and let stand for 1 hour at room temperature.
7. Cook in a non-stick frying pan over medium heat for 6-7 minutes per side.

Tips

Once the dough has been rolled out, cut it out with a biscuit cutter for batbout-type buns.

You can also cook in the oven at 190°C for 15 minutes.