The al-Mutla 'Algerian is one of the oldest and most famous breads in Algeria
The protected Algerian fixings two cups of flour. Four cups of semolina. Little spoon of salt. A quarter cup of sugar. Tablespoon of preparing powder. A teaspoon of Nigella sativa. A quarter cup of powdered milk. One and a half tablespoons of yeast. Four tablespoons of oil. Some warm water. A quarter cup of flour to splash the batter. A fourth of a teaspoon of margarine to oil the mixture. The most effective method to set we up put flour, semolina, sugar, heating powder, yeast, powdered milk and oil in a bowl and combine the fixings well until they cover. Pour warm water while proceeding to ply, however continuously, and keep working until we get a delicate, firm batter. We put the mixture in an oiled compartment, spread it and afterward leave it for twenty five minutes or more until it pairs in size. We structure the batter into medium circles of equivalent size, spread it out with mixture soup and sprinkle the flour on the face and on the table, spread it and leave it to age once more. Preheat the stove to 180 ° C. With an oil brush, brush the essence of the mixture with softened spread. We put the batter in the heating plate and put it in a stove and leave it for fifteen minutes or until it gets delicate and singed. Remove the plate from the broiler and serve hot. Was the article supportive? Indeed No
