The big advantage batbout has, is that you don’t need an oven to make it. Batout works especially well with grilled meat, and grilled vegetables. Besides that, it’s also great for breakfast.
- 1 tbsp dry yeast
- 2 tbsp sugar
- 375 g white flour, – preferably bread flour or high-gluten
- 384 g durum flour or fine semolina
- 120 g whole wheat flour
- 2 tsp salt
- 3 tbsp olive oil or vegetable oil
- 500 ml warm water, – approx.
- In a small bowl, mix the yeast with a teaspoon of sugar in warm water. Set aside until it becomes foamy.
- In a separate bowl, combine the flours, remaining sugar, and salt. Add oil, water, and the foamy yeast mixture.
- Stir the ingredients to form a dough, then knead it by hand on a floured surface or use a mixer with a dough hook until the dough becomes smooth and supple, but not sticky.
- Divide the dough into portions and shape them into smooth balls about the size of plums. Place the balls on a lightly floured surface, leaving at least an inch of space between them. Cover with a towel and let the dough rest for 10 to 15 minutes.
- After resting, dust your work surface with flour or fine semolina and roll each ball into a thin round about 0.3 cm thick. Place the rounds on a cotton sheet or towel and cover them. Allow the dough to rise for about an hour or until it becomes light and puffy.
- Preheat a large pan or griddle over medium heat until very hot. Transfer the batbout in batches to the pan with care. Gently flip the batbout as soon as it sets (after about 10 to 15 seconds) before air bubbles appear on the surface.
- Continue cooking the batbout, gently flipping it several more times, until it puffs up with air and becomes browned on both sides.
- Place the cooked batbout on a rack or in a towel-lined basket to cool. Once completely cooled, store the batbout in the freezer.