Moroccan Bread Made in a Frying Pan (Batbout)
Table of Contents
Ingredients:
500g of wheat flour
150ml of warm water
10g of dry yeast
1 teaspoon of sugar
1 teaspoon of salt
2 tablespoons of olive oil
Preparation:
Activate the yeast: In a small bowl, mix the yeast, sugar and a little warm water. Let it sit for 5 minutes, until it forms foam.
Mix the ingredients: In a large bowl, mix the flour and salt. Add the activated yeast, olive oil and the rest of the warm water. Knead the dough until it has a soft and elastic consistency.Resting: Cover the bowl with a damp cloth and let it rest in a warm place for about 1 hour, or until it doubles in size.
Shaping: Divide the dough into equal portions and shape into balls.Cooking: Heat a non-stick frying pan over medium heat. Roll each ball with a rolling pin until it forms a thin disk. Cook for about 1 minute on each side, or until golden brown.Serving: Serve hot with butter, honey, olive oil and spices to taste.
Tips:
Fillings: Batbout is very versatile and can be filled with a variety of ingredients, such as cheese, minced meat, vegetables or jams.
Side dishes: Serve with mint tea, coffee or as a side dish for tagines and other Moroccan dishes.
Storing: If you have any leftover batbout, you can store it in a sealed plastic bag in the refrigerator for up to 2 days. To reheat, simply place it in a dry frying pan for a few seconds. Why you’ll love batbout: