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Batbouts

A batbout is the Moroccan flatbread, which is found throughout their cuisine, it is eaten as an accompaniment usually cut down the middle horizontally and filled with various filling, it makes a great qu...
Ȑ
Difficulty
Medium
ȑ
Time
155 min
&
Author
lorem ipsum

Ingredients

Servings: 12
Makes: 12

290 grams water
7 grams dried yeast


350 grams plain flour
250 grams fine semolina flour
1  caster sugar
2  olive oil
1 tsp. salt


1  olive oil


Instructions

STEP 1/4

Fit the Spiral dough tool to the machine.

STEP 2/4

Add Ingredients 1 (water, yeast) into the Mixer bowl.

Let rest for 5 minutes.

STEP 3/4

Add Ingredients 2 (plain flour, semolina flour, sugar, oil, salt) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 1 for 2 minutes.

Mix on speed 2 for 8 minutes.

Cover with a tea towel.

Let rise for 1 hour, 30 minutes.

Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.

Gently roll the dough to make a sausage shape.

Divide the dough into 80 g pieces.

Take one piece of dough, place it under the palm of your hand.

Gently apply a little pressure and rotate your hand slowly bring your fingers inward, to make a ball shape.

Repeat this action with the rest of the dough pieces.

Cover with a tea towel.

Leave to rest for 10 minutes.

Gently roll each ball to flatten slightly.

Cover with a tea towel.

Let rise for 1 hour.

STEP 4/4

Add Ingredients 3 (oil) to the frying pan.

Heat over a medium high heat.

Fry the batbouts in batches, turning several times so they are golden on each side and risen slightly.

Leave to cool on a wire rack.

Serve.

Batbouts

A batbout is the Moroccan flatbread, which is found throughout their cuisine, it is eaten as an accompaniment usually cut down the middle horizontally and filled with various filling, it makes a great qu...
Ȑ
Difficulty
Medium
ȑ
Time
155 min
&
Author
lorem ipsum
Servings:12
Makes:12

Ingredients


290 grams water
7 grams dried yeast


350 grams plain flour
250 grams fine semolina flour
1  caster sugar
2  olive oil
1 tsp. salt


1  olive oil

Instructions

STEP 1/4

Fit the Spiral dough tool to the machine.

STEP 2/4

Add Ingredients 1 (water, yeast) into the Mixer bowl.

Let rest for 5 minutes.

STEP 3/4

Add Ingredients 2 (plain flour, semolina flour, sugar, oil, salt) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 1 for 2 minutes.

Mix on speed 2 for 8 minutes.

Cover with a tea towel.

Let rise for 1 hour, 30 minutes.

Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.

Gently roll the dough to make a sausage shape.

Divide the dough into 80 g pieces.

Take one piece of dough, place it under the palm of your hand.

Gently apply a little pressure and rotate your hand slowly bring your fingers inward, to make a ball shape.

Repeat this action with the rest of the dough pieces.

Cover with a tea towel.

Leave to rest for 10 minutes.

Gently roll each ball to flatten slightly.

Cover with a tea towel.

Let rise for 1 hour.

STEP 4/4

Add Ingredients 3 (oil) to the frying pan.

Heat over a medium high heat.

Fry the batbouts in batches, turning several times so they are golden on each side and risen slightly.

Leave to cool on a wire rack.

Serve.

Notes