Moroccan bread “Batbout “

There are many different kinds of Moroccan bread made at home and Batbout is one of them. This special bread with a fluffy and chewy texture is very similar to the pita bread but cooked on the stovetop rather than the oven, which makes it quick and easy to prepare. Batbout also makes a perfect combination with any type of fillings: jam, cheese, meat, etc…

Ingredients:

· 300 grams all-purpose flour

· 200 grams fine semolina

· 250 ml warm water

· 1 teaspoon dry yeast

· 1 teaspoon of sugar

· 1 teaspoon of salt

For dusting:

· All-purpose flour

Instructions:

1-Mix the dry yeast with some warm water to activate.

2-In a bowl, combine all-purpose flour, fine semolina, sugar, salt and the activated yeast. Add the warm water little by little to the mixture and start mixing with your hands until all the dry ingredients are well incorporated. If the dough feels bit firm you can work it with some additional water.

3-Knead the dough with your hands on a lightly floured surface, until you get a smooth and elastic dough (this process takes about 10 minutes).

4-Divide the dough and shape it into medium balls. Cover with a towel or plastic wrap and let the dough rest for 15 minutes.

5-Dust your work surface with all-purpose flour and flatten each ball into a thin circle. Place the circles on clean towel and cover with another towel. Leave to rise for about 1 hour in warm place.

6- Place a large cast iron skillet over a medium heat. Once the pan is quite hot, start cooking the Batbout in batches turning several times, until both sides have a golden brown color.

7- Transfer the cooked Batbout to a towel-lined basket to cool.

Bon appétit!