This bread is a little different because it’s cooked on the stovetop and not in the oven.
This recipe for batbout is made using a blend of white, whole-wheat, and semolina or durum flours. Adjust the ratio of flours to your own preference, but avoid using white flour only as the end result will be gummy.
- 4 cups white flour
- 2 cups semolina or wheat flour
- 2 Tbsp plus 1 teaspoon sugar
- 2 tsp salt
- 3 tablespoons vegetable oil
- 1 Tbsp active yeast
- 2 cups water.(warm)
- combining the yeast with 1/4 cup of the warm water(not hot) and a teaspoon of sugar. Set the mixture aside about 5 to 10 minutes.
- In a large bowl ;Blend the flours, sugar and salt . Add the yeast, the oil and the rest of the water, and mix to form a dough. The dough should be soft but not sticky. If it’s too sticky to work with, add a little flour one tablespoon at a time.
- Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic.
- Divide the dough into smooth balls and leave them to rest, covered them, on a lightly floured surface for about 10 minutes.
- Roll out each ball into a thin circle into small or big size. Set the rolled out dough on a clean, dry towel and cover. Leave to rise for about 30 min to 1 hour.
- Preheat a very lightly oiled cast iron skillet, griddle or other non-stick pan over medium heat.
- Cook the batbout, turning several times, until golden brown on both sides.
- Transfer the cooked batbout to a rack to cool. It’s okay to stack them while they’re warm.
- finally, serve warm with butter and honey 🙂