Matlouk

1. 1

   Dissolve the yeast in half the water and add a pinch of sugar.

2. 2

   Leave to rest for 10 minutes, until it froths.

3. 3

   In a bowl, sprinkle the salt over the semolina and add the yeast mixture.

4. 4

   Work it in with your hand and add the remaining water gradually, adding just enough so that the dough sticks together in a ball.

5. 5

   Pour a drop of oil in the bottom of the bowl and turn the dough in it so that it is greased all over.

6. 6

   Knead vigorously for 10 minutes in the bowl or on a board.

7. 7

   Then roll into a ball and flatten with your hands into a round about 9 inches in diameter.

8. 8

   Place it on an oiled baking sheet lightly dusted with cornmeal or semolina.

9. 9

   Cover with a cloth and leave in a warm place for 1 1/2 hours, until doubled in bulk.

10. 10

    Brush the top with egg yolk mixed with 1 tablespoon water and bake in a preheated 400F oven for 30 minutes, or until the bread is brown and sounds hollow when you tap the bottom.

No additional tips available.