Matlouk

Directions

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.