Moroccan Pita Bread
Moroccan Batbout is a flavorful Moroccan pita-like bread that's cooked on the stove in a frying pan instead of the oven.There are different shapes and sizes of Batbout. In this article, I will make you explore the small Batbout pieces that can be served as bite-sized sandwiches.
Ingredients
- 180 g Semolina flour
- 180 g All-purpose flour
- 90 g wheat flour
- 1 tspn Instant yeast
- 1/2 tspn Brown sugar
- Sea salt
- Warm water
Instructions
- Dissolve the yeast with 1/2 tsp sugar in warm (not hot) water. Leave for about 10 min or until it froths.
- In a bowl, add white flour, wheat flour, semolina flour, a pinch of salt. Add the yeast mixture and combine all the ingredients.
- Then add lukewarm water slowly and keep kneading until you get a soft and moist dough that comes off easily.Cover it with a plastic wrap or a kitchen towel and let it rest for half an hour.
- When the dough is doubled in volume, divide it into several balls. You can let them rise for about 10min, this helps spreading them easily.
- Sprinkle the work surface with flour, and spread each ball finely until you get a 1cm in size.Divide the spreaded dough into small circles using a cup or a pizza cutter.
- Gather the scraps and knead them together and cover them for 10 minutes. Then spread them again to make small batbout or a big single one.
- Place the circles on top of a kitchen towel sprinkled with flour, cover them with another towel, and let them rest for 15 minutes or less based on your kitchen temperature.
- Heat a large frying pan over medium heat for about 5 minutes, then start placing the dough circles on it. You will notice the dough is swelling, flip it on both sides until it is golden brown.