Moroccan Pita Bread
Batbout is a traditional Moroccan bread, similar to a small pita. It is soft on the inside and slightly crispy on the outside. Perfect to accompany dishes or to
Batbout is a traditional Moroccan bread, similar to a small pita. It is soft on the inside and slightly crispy on the outside. Perfect to accompany dishes or to make sandwiches.
Time
1 h. 40 min. =
20 min. +
20 min. +
1 h.
Utensils
1 kitchen towel1 frying pan1 mixing bowl1 wooden spoon1 kitchen scale
Ingredients for 8 parts
- 1 c. à c. sugar
- 1 c. à c. sea salt
- 300 ml. water
- 10 g. dry yeast
- 2 c. à s. olive oil
- 500 g. soft / patent flour
- 100 g. semolina
Steps
- In a large bowl, mix the flour, semolina, yeast, sugar, and salt.
- Add the warm water and olive oil gradually, then knead for 10 minutes until you get a smooth and elastic dough.
- Cover the dough with a towel and let it rest for 1 hour in a warm place, until it doubles in size.
- Divide the dough into 8 equal portions and shape into balls. Flatten each ball into a disk about 1 cm thick.
- Heat a pan over medium heat. Cook each batbout for 2-3 minutes on each side, until golden and slightly puffed.
- Serve warm or at room temperature.