Batbout is a Moroccan skillet bread that turns out soft and pocketed without an oven. Because it can be stored in the freezer, it is a practical choice for brunch or lunchboxes.
Combine the dry yeast with the sugar and lukewarm water.
Let the mixture stand for 10 minutes, until foamy.
Add the flour, semolina, salt, and olive oil. Knead into a soft dough.
Let the dough rise in a warm place for 20 minutes.
Divide the dough into small rounds and flatten them. Cook in a thoroughly heated pan, turning once, until puffed and golden on both sides.
Heat the pan thoroughly over medium heat; dough cooked in a cold pan will firm up without puffing. Let the cooked breads cool to room temperature, then store in a freezer bag for up to 2 months. Allergen: Contains wheat (gluten).
Hamuru 3 milimetre kalınlığında açtım ve tavayı orta ateşte iyice ısıttıktan sonra pişirdim, her ekmek 2 dakikada güzelce şişip cep açtı; ilk seferde tavayı yeterince ısıtmadan başlayınca ekmekler yeterince kabarmamıştı.
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