Matloue / Khobz Tajine

Matloue – also called Khobz Tajine – is a sweet, spongy flatbread cherished in Algerian cuisine. Shaped into thick rounds and slowly baked on a clay tajine pan over a gentle flame, this bread develops an airy, waffle-like crumb that sets it apart from denser breads. It is made from fine durum semolina (often mixed with a little wheat flour), yeast, and a touch of sugar or milk powder, giving the dough a tender bite and hint of sweetness. The outside bakes to a deep golden color, while the inside remains soft and springy.

This leavened bread has a soft texture reminiscent of an English muffin fresh from the oven. Each large matloue is cut into wedges for serving, revealing a porous interior studded with tiny holes. The traditional tajine pan’s gentle heat helps the dough rise evenly – sometimes a lid is placed on top to trap steam for a lighter crumb. Many cooks brush the top with olive oil or melted butter as it bakes, creating shiny caramelized spots and a rich flavor. Some recipes even sprinkle sesame or caraway seeds on top for an aromatic finish.

Since matloue is only mildly sweet, it pairs beautifully with bold, savory flavors. It is often served with hearty soups or stews (harira, lamb tagines, or bean casseroles) that the bread can scoop up. At breakfast, thick slices can be spread with olive oil and cheese, or dipped into honey and mint tea. Children sometimes roll it up with jam or soft cheese as a quick snack. Its moist, cake-like crumb also makes it handy as a sandwich wrap: thin strips can cradle spicy meat or vegetables, much like a soft tortilla.

The history of matloue weaves through family kitchens and city bakeries. Its very name hints at its character: matloue means “risen” or “puffed,” describing how the dough swells. It is thought to have roots in urban centers like Constantine and Sidi Bel Abbès, places famed for bread traditions. In some households, the dough is fermented overnight or made with a sourdough starter for extra tang. Adding milk powder and butter to the dough – a mid-20th century tweak – makes the bread softer and more tender. Each family of bakers has its own version, but all honor the same essential flavor and texture.

Matloue remains a beloved staple of Algerian tables. It requires patience – the dough needs time to proof and cook slowly – but the reward is a fragrant, fluffy bread that feeds many. The air in the kitchen fills with the sweet, nutty aroma of baking semolina. Whether served alongside a festive couscous or eaten at a simple family dinner, matloue carries the warmth of home. Tasting this bread means tasting generations of family recipes and tradition.