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#### 1. **Prepare the Dough**:
– In a small bowl, mix the **warm water** with **sugar** and **active dry yeast**. Stir until the yeast and sugar are dissolved. Let it sit for about 5-10 minutes until it becomes frothy and bubbly.
– In a large bowl, combine the **flour**, **salt**, and **semolina** (if using). Make a well in the center and pour in the yeast mixture along with the **olive oil**. Stir until the dough begins to come together.
– Knead the dough on a clean surface for about 8-10 minutes, adding flour as necessary, until the dough becomes smooth and elastic. If the dough feels too sticky, dust it lightly with flour.
– Once kneaded, cover the dough with a clean cloth and let it rise for about 1 hour, or until it doubles in size.
#### 2. **Shape the Matlouh**:
– Once the dough has risen, punch it down to release the air. Divide the dough into 6-8 equal portions, depending on the size you want for your bread.
– Roll each portion into a ball, then flatten each ball into a round disk about 6 inches in diameter. Dust each piece lightly with flour to prevent sticking.
#### 4. **Prepare the Fresh Cream**:
– While the Matlouh is cooling, whip the **heavy cream** with a hand mixer or stand mixer until it thickens into soft peaks. If you prefer a sweeter cream, you can add a teaspoon of **vanilla extract** and sweeten it with **honey** or **powdered sugar** to taste. This step is optional, but it elevates the flavor and texture of the cream.
#### 5. **Serve the Matlouh**:
– Serve the Matlouh warm, either plain or with a dollop of freshly whipped cream on top. You can drizzle a little extra honey over the cream for added sweetness, or serve it with fruit preserves, jam, or even savory dips for variety.
– **Use Fresh Yeast**: Make sure your yeast is active to ensure a good rise in the dough. If the yeast doesn’t bubble up after mixing with warm water and sugar, it may be expired and should be replaced.
– **Avoid Overworking the Dough**: While kneading the dough, be careful not to overwork it. Over-kneading can make the bread dense, so aim for a soft, pliable dough.
– **Customize the Cream**: If you prefer a tangy variation, you can use **sour cream** or even **Greek yogurt** as a topping for a unique twist. These alternatives will complement the bread’s flavor with a richer, more decadent profile.
– **Serve Immediately**: Matlouh bread is best served fresh and warm. If you need to reheat it, a few seconds in the microwave or a quick toast in a hot skillet will revive its soft texture.
**Matlouh bread** is an irresistible treat, soft, pillowy, and slightly sweet. Paired with **fresh cream**, it becomes a decadent, comforting snack or breakfast option that’s perfect for any time of the day. The bread’s light texture makes it perfect for dipping into cream or spreading with your favorite sweet or savory toppings. Plus, the easy-to-follow recipe means you can enjoy this delicious treat at home without much effort.
