Fluffy Moroccan Batbout: The Ultimate No-Oven Bread Recipe!

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 healthy fats and a high smoke point.

milk

🥗Healthier: almond milk

💰Cheaper: water

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

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Mix 400 g all-purpose flour, 200 g semolina, 8 g active dry yeast, and 16 g sugar in a bowl.

Add 8 g salt and mix again.

Slowly add 400 mL lukewarm water while mixing at a slow speed until a dough forms.

Increase the speed and knead the dough for 15 minutes until elastic and slightly wet.

Roll the dough in semolina to prevent sticking.

Cut the dough into 10 pieces of roughly 100 g each.

Roll each piece into a ball, ensuring it is fully closed to trap steam.

Let the balls rest for 40 minutes, covered with a cloth.

After resting, flatten each ball with the palm of your hand, pinching the edges to lock in steam.

Transfer to a well-dusted tray with a cloth and cover, letting them sit for 20 minutes.

Cook each piece on medium-high heat for 30 seconds on each side, flipping three to four times until they balloon, taking roughly 2 minutes total.

Finish with a mix of melted honey and butter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens