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
- 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.
Incorporate Water and Knead
2
- Continue adding water little by little while mixing with your hands until all the dry ingredients are fully incorporated.
- 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.
Rest the Dough
3
- Place the dough in a clean bowl, cover it with plastic wrap and a dry kitchen towel, and let it rest for 30 minutes.
Shape the Batbout
4
- 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.
- Use a round cookie cutter or any preferred shape to cut the dough into circles. Adjust the size according to your preference.
Cook the Batbout
5
- Preheat a nonstick pan over medium heat. Once hot, place the batbout circles onto the pan.
- 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.
Cool and Serve
6
- Remove the cooked batbout and let it cool. Once cooled, slice or fill with your favorite sweet or savory fillings. Enjoy!
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
- 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.
Incorporate Water and Knead
2
- Continue adding water little by little while mixing with your hands until all the dry ingredients are fully incorporated.
- 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.
Rest the Dough
3
- Place the dough in a clean bowl, cover it with plastic wrap and a dry kitchen towel, and let it rest for 30 minutes.
Shape the Batbout
4
- 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.
- Use a round cookie cutter or any preferred shape to cut the dough into circles. Adjust the size according to your preference.
Cook the Batbout
5
- Preheat a nonstick pan over medium heat. Once hot, place the batbout circles onto the pan.
- 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.
Cool and Serve
6
- Remove the cooked batbout and let it cool. Once cooled, slice or fill with your favorite sweet or savory fillings. Enjoy!