Moroccan Bread called Batbout

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthy fat alternative.

baking powder

🥗Healthier: self-rising flour

💰Cheaper: baking soda

Self-rising flour simplifies the process.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

In a bowl of a stand mixer, put 1 cup fine semolina, 3 cups all-purpose flour, and a pinch of salt and mix with a spoon.

Add 1 teaspoon dry active yeast, 1 teaspoon granulated sugar, and 1 cup warm water.

Knead the dough while adding water little at a time until you obtain a very soft and slightly sticky dough.

Oil your hands with olive oil and gather the dough into a bowl.

Cover it with a kitchen towel and let it rest for 5 minutes.

Damp the dough on a working board using fine semolina.

Divide it into small pieces and roll each piece into a ball.

Cover the balls of dough with a kitchen towel and let rest for 5 minutes.

Roll out each ball into a thin disc.

Place the disc on a clean kitchen towel and cover it with a kitchen towel to let it rise until almost doubled in volume.

Place a griddle or non-stick pan on the stove over medium heat and start cooking the bread on both sides and around the edges.

Reduce the heat from time to time and clean the pan as there is semolina in it that may burn.

Cover the cooked bread with a kitchen towel to keep it soft and optionally brush with olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens