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Moroccan Batbout Recipe – Soft and Fluffy Mini Bread

Moroccan Batbout Recipe – Soft and Fluffy Mini Bread
CategoryDifficultyBeginner
Prep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
 250 g (2 cups) All-purpose flour
 150 g (1 cup) Fine semolina (fino)
 ½ tsp Salt
 1 tsp Dry yeast
 220 ml (1 cup) Lukewarm water
Mix the Dry Ingredients
1
  1. In a large mixing bowl, combine the flour, semolina, dry yeast, and salt. Gradually add a little water and start mixing to form the dough.

Mix the Dry Ingredients

Incorporate Water and Knead
2
  1. Continue adding water little by little while mixing with your hands until all the dry ingredients are fully incorporated.
  2. Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky.

Incorporate Water and Knead

Rest the Dough
3
  1. Place the dough in a clean bowl, cover it with plastic wrap and a dry kitchen towel, and let it rest for 30 minutes.

Rest the Dough

Shape the Batbout
4
  1. Dust your working surface with a little flour. Take a portion of the dough and roll it out with a rolling pin to medium thickness.
  2. Use a round cookie cutter or any preferred shape to cut the dough into circles. Adjust the size according to your preference.

Shape the Batbout

Cook the Batbout
5
  1. Preheat a nonstick pan over medium heat. Once hot, place the batbout circles onto the pan.
  2. Cook each piece for a few minutes on each side until it puffs up and develops golden brown spots. Turn frequently to ensure even cooking.

Cook the Batbout

Cool and Serve
6
  1. Remove the cooked batbout and let it cool. Once cooled, slice or fill with your favorite sweet or savory fillings. Enjoy!

Cool and Serve

Ingredients

Ingredients
 250 g (2 cups) All-purpose flour
 150 g (1 cup) Fine semolina (fino)
 ½ tsp Salt
 1 tsp Dry yeast
 220 ml (1 cup) Lukewarm water

Directions

Mix the Dry Ingredients
1
  1. In a large mixing bowl, combine the flour, semolina, dry yeast, and salt. Gradually add a little water and start mixing to form the dough.

Mix the Dry Ingredients

Incorporate Water and Knead
2
  1. Continue adding water little by little while mixing with your hands until all the dry ingredients are fully incorporated.
  2. Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky.

Incorporate Water and Knead

Rest the Dough
3
  1. Place the dough in a clean bowl, cover it with plastic wrap and a dry kitchen towel, and let it rest for 30 minutes.

Rest the Dough

Shape the Batbout
4
  1. Dust your working surface with a little flour. Take a portion of the dough and roll it out with a rolling pin to medium thickness.
  2. Use a round cookie cutter or any preferred shape to cut the dough into circles. Adjust the size according to your preference.

Shape the Batbout

Cook the Batbout
5
  1. Preheat a nonstick pan over medium heat. Once hot, place the batbout circles onto the pan.
  2. Cook each piece for a few minutes on each side until it puffs up and develops golden brown spots. Turn frequently to ensure even cooking.

Cook the Batbout

Cool and Serve
6
  1. Remove the cooked batbout and let it cool. Once cooled, slice or fill with your favorite sweet or savory fillings. Enjoy!

Cool and Serve

Notes

Moroccan Batbout Recipe – Soft and Fluffy Mini Bread
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