Fit the Spiral dough tool to the machine.

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

Let rest for 5 minutes.

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.

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.