Batbout

Moroccan Batbout

Batbout is a round soft Moroccan bread that is available according to taste. Pan Fried, this batbout bread can be garnished with both sweet and savory dishes. You can make batbout choumicha. Discover now the easy nature batbout recipe!

Serving: 6 persons Prep time: 20 mins Cooking: 10 mins  Rest: 1 hour

Ingredients:

250 grams fine semolina

250 ml lukewarm water

100 grams flour

12 grams baker's yeast,

1 pinch of salt

Preparation:

1.  In a large bowl or salad bowl, pour the flour, the semolina and salt. Mix well. Dig a hole in the middle of this mixture and add the baker's yeast to it, then very slowly pour in the lukewarm water.
2.  Mix until the dough becomes smooth and homogeneous. The more you knead, the better the batbout will rise. Form a large ball of dough in a bowl.
3. Throw a handful of flour on the work surface and place the ball of dough on it. Using a rolling pin, roll out the batbout dough to about 4mm thick. Then cut the dough into small circles 5 cm in diameter with a cookie cutter or a glass.
4. Place the batbouts between tea towels and let rise until the have doubled in volume.
5. . In a hot skillet, cook each Moroccan batbout on one side then turn them over as soon as they swell. The batbout cooks very quickly, in just few minutes, watch the cooking carefully. 
6. There you go, you can enjoy you mini batbout like soft buns. They can be garnished according to your desire.

Tips: 

To bring more flavour and texture to your batbouts, you can replace some of the flour with whole wheat flour. You can also prepare them in advance and then freeze them in a bag.