Moroccan cuisine · Breakfast & Eggs

Batbout Mahchi bel Jben

Small pan-baked yeast flatbreads, split open warm and filled with cream cheese and olives.

Ingredients · for 4 servings

• 250 g flour
• 150 g fine semolina
• 1 tsp dry yeast
• 1 tsp salt
• 1 tsp sugar
• 280 ml lukewarm water
• 200 g cream cheese
• 100 g black olives, pitted
• 1/2 bunch parsley
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Mix the flour, semolina, yeast, sugar and salt, add the lukewarm water, and knead for 8 min. into a very soft, slightly sticky dough; let rise covered for 45 min. until visibly puffed.
2. Divide the dough into twelve balls, flatten on a floured cloth into rounds about 8 cm across, and let rest covered for another 20 min.
3. Heat a heavy pan with no fat over medium heat and bake the flatbreads for 3–4 min. per side until they puff up like a balloon and both sides show light brown spots.
4. Wrap the hot flatbreads in a cloth to keep them soft, and let cool for 10 min.
5. Roughly chop the olives and stir together with the cream cheese, the chopped parsley and the olive oil, seasoning with pepper and a little salt.
6. Slit the flatbreads open on the side, spread in the cheese mixture, and serve lukewarm for breakfast.