Moroccan cuisine · Dough, Pasta & Rice

Batbout (Flatbread)

Soft yeasted flatbread made from semolina and flour, cooked in the pan without fat – it puffs up hollow and can be filled.

Ingredients · for 8 servings

• 250 g fine durum wheat semolina
• 250 g flour
• 1 cube fresh yeast
• 1 tsp sugar
• 1 tsp salt
• 350 ml lukewarm water
• 2 tbsp olive oil

Instructions

1. Dissolve the yeast with the sugar in 100 ml of the lukewarm water and let stand for 10 min. until a fine foam crown forms.
2. Mix the semolina, flour and salt, add the yeast water, olive oil and gradually the remaining water, and knead for 10 min. into a soft, smooth dough.
3. Cover the dough and let rise in a warm place for 45 min. until it has visibly doubled.
4. Shape the dough into 8 balls, flatten them on a floured cloth into 1 cm thick flatbreads and let rest for another 20 min.
5. Bake the flatbreads in a dry, medium-hot pan for 3–4 min. per side until they puff up and show light brown spots.
6. Let cool under a kitchen towel to keep them soft, then cut open and fill warm or serve alongside the tajine.