1
Activate the yeast
5 minMix the dry yeast with the sugar and warm water.
Bread
Batbout, Morocco's stovetop bread, gives a soft, pocketed result without needing an oven. Because it freezes well, it is a practical choice for brunch spreads and lunchboxes alike.
Step by Step
How to make it?
2
Let it foam
10 minLet the mixture stand for 10 minutes until it foams.
3
Knead the dough
10 minAdd the flour, semolina, salt and olive oil to knead a soft dough.
4
Let it rise
20 minLeave the dough to rise in a warm spot for 20 minutes.
5
Cook the breads
15 minDivide the dough into small rounds and roll them flat. Cook in a well-heated pan, turning until both sides puff up and turn golden.
Reminder
Heat the pan well over medium heat first — dough cooked in a cold pan hardens before it can puff up. Once cooled to room temperature, the breads keep in a freezer bag for up to 2 months. Allergens: contains wheat (gluten).
Nutritional Values · 1 serving
Values are estimates230 kcalCalories
6 gProtein
40 gCarbohydrate
5 gFat
2 gFiber
1 gSugar
300 mgSodium
1 gSaturated Fat
Protein %10
Carbohydrate %70
Fat %20
Reviews
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4.0
1 reviews
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Ada Küçükler
Marmiton
1 week ago
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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