Batbout

Ingredients

• 400 g (14 oz)flour
• 100 g (3.5 oz)semolina — optional
• 2 tspyeast
• 1 tspsalt
• 1 tspsugar
• 280 mlwarm water

Method

1. In a large mixing bowl, combine 400 g (14 oz) of flour, 100 g (3.5 oz) of semolina, 2 tsp of yeast, 1 tsp of salt, and 1 tsp of sugar. Gradually add 280 ml of warm water while mixing with your hand or a wooden spoon until a soft, slightly sticky dough forms. Knead the dough in the bowl for about 5 minutes until it becomes smooth and elastic.
2. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size. This rise allows the yeast to develop, creating a light texture and flavor.
3. Once the dough has risen, punch it down gently to release excess air. Transfer it to a lightly floured surface and divide it into equal portions, roughly the size of a small orange. Roll each portion into a smooth ball.
4. Flatten each ball into a disc about 1 cm (0.4 inches) thick using your hands or a rolling pin. Place the discs on a floured surface, cover them with a towel, and let them rise again for 20 minutes. This second rise helps the batbout develop its characteristic pockets.
5. Heat a dry skillet or non-stick pan over medium-high heat. Once hot, place a disc onto the skillet. Cook for about 2 minutes on one side until it begins to puff up and has golden brown spots. Flip and cook the other side for another 2 minutes, ensuring it puffs fully and is evenly cooked.
6. As each batbout finishes cooking, wrap it in a clean kitchen towel to keep it warm and soft. This step is crucial to maintain the bread's tenderness and prevent it from drying out. Repeat the cooking process with the remaining discs, adjusting the heat as necessary to avoid burning.