Moroccan Batbout

INGREDIENTS

400g cake flour165g brown bread flour165g semolina1 heaped teaspoon yeast10g salt15g sugar30g oil (olive- I used sunflower)480g water (cool)

METHOD

Mix ingredients together in the order listed. Knead slightly, just until the dough forms a ball. Leave to rise for about 6-8 hours until light and full of gas. (In winter, on the countertop in a cool corner of the kitchen is fine. But be careful during summer, it must not overproof and get sour- rather proof in the fridge.)
Punch down and divide into 15-16 balls. Roll out- the size of a saucer- and toast on a smoking hot tawa. Brush liberally with ghee (Clarified butter).Keep in a wax-paper lined tupperware.
Serve for breakfast with cheese, jam, honey, eggs etc.These make delicious stuffed pitas (schwarma) as well.

INFO & TIPS

This is a large batch, you can make half the quantity if you prefer.

POSTED ON

20 Jul 2025

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