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Moroccan Pita Bread ! ( Batbout) Here is Finally the Recipe! Enjoy, Like & Share!

  Batbout is a type of Moroccan pita bread filled with pretty much everything delicious!. It’s fluffier and richer but it is also very airy and tasty!

 









INGREDIENTS:


Makes 14 small batbouts

  • 1 teaspoon dry active yeast
  • ½ teaspoon caster sugar
  • 100 gr plain flour and more for dusting
  • 100 gr semolina flour and more for dusting
  • 1 tablespoon vegetable oil and more cooking the batbouts
  • 1 teaspoon salt
  • 1/2 cup to 3/4 lukewarm water


METHOD:

• Activate the dry yeast by adding ½ teaspoon of sugar and two tablespoons of lukewarm water in a small bowl. Stir with a fork and leave for 5 to 10 minutes until foamy.

• In a large bowl, transfer all the ingredients (including the foamy yeast) except the lukewarm water. Combine all the ingredients and add the lukewarm water progressively until you obtain a soft dough. I recommend adding ½ cup and then adding tablespoons of water progressively to make sure your the dough doesn’t get too moist and sticky. If it happens, add a bit of flour.

• Flour a worktop and knead the dough for 10 to 15 minutes until smooth and elastic.

• Divide the dough in 14 small balls. Cover with cling film and let the dough rest for 20 minutes in a warm place.

• Using your hands, flatten every circle of dough to make them about 0.5 cm thick and dust both sides with semolina flour. Place the discs on a tray and cover with a cloth or cling film and let the dough rest for 1 hour until the discs double in size.  (Leave some room between the discs when placing because they will become larger.)

• Lightly oil and preheat a non-stick pan over medium high heat. Place the batbouts on the pan and cook on each side turning several times until golden brown (a couple of minutes on each side).

*The batbouts are supposed to lightly puff up during the cooking process, don’t be tempted to flatten them up during the cooking process because they won’t be puffy anymore and it will be harder for you to open them and fill them once cooked. 





Batbouts comes in different sizes, but the most common ones are the small ones . Moroccans usually fill batbout with anything savoury or sweet and serve them as a snack or an appetizer. That said keep in mind that batbout is like any type of bread: you can enjoy it anytime. In breakfast, lunch or dinner.

Hungry For More ?
Stay tuned , more recipes are going to be posted!

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