Ingredients
- 290g Water
- 7g Dried Yeast
- 350g Cake Flour
- 250g Fine Semolina Flour
- 1 tablespoon Caster Sugar
- 3 tablespoons Olive Oil
- 1 teaspoon Salt
Batbout
A batbout is the Moroccan flat bread 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 quick lunch and is even eaten for breakfast. They are sometimes compared to pittas bread but are quite different as unlike pitta breads they are cooked using a skittle or griddle pan and once cooked they have a soft and chewy texture.
Tools
- Parchment paper
- Kenwood Chef
- Frying pan
- Kenwood bowl - kenwood chef
- Baking sheet - 18 x 13"
Method
- Line a clean baking sheet with parchment paper
- Attach Spiral Dough Tool
- Add water and dried yeast to the Kenwood Bowl
- Let rest - 5 min
- Add cake flour, fine semolina flour, caster sugar, olive oil and salt to the Kenwood Bowl
- Mix - 2 min, Speed 1
- Mix - 8 min, Speed 2
- Cover with kitchen towel
- Let rise - 1 hr 30 min
- Carefully transfer the dough from the Mixer bowl to a lightly floured work surface.
- Gently roll the dough to make a sausage shape and 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 kitchen towel
- Let rest - 10 min
- Take a ball and gently roll out each ball to flatten slightly.
- Cover with kitchen towel
- Let rise - 1 hr
- Add olive oil to a clean frying pan
- Heat in frying pan - medium-high heat
- Fry the batbouts in batches turning several times so they are golden on each side and risen slightly.
- Let cool on round wire rack
- Serve