This bread is so simple and quick to make that you don’t even need to turn on the oven; it can be made on a griddle or pan, just like English muffins. Breads like Batbout are the ones we turn to when we don’t have a lot of time to make bread but still want to enjoy a natural and flavored food, as we all know how difficult it is to find good bread in many cities…
Naturally, Batbout bread has a natural and rich flavor, but it is not the same as sourdough bread. There are many good days to enjoy this flatbread as well as ideal recipes for it, and the fillings that we can incorporate are limitless. As previously stated, it is similar to pita bread, and this is the basic recipe, made without olive oil or milk… but with semolina.
- 200 grams of bread flour
- 50 grams of wheat semolina
- 3 grams of dry baker's yeast (or 5-6 grams of fresh yeast )
- 3 grams of salt
- 165 grams of water.
- You can make the dough in the mixer or by hand; these amounts of ingredients are well-handled, and the dough comes together quickly, even if you have to knead it for a few minutes.
- In a mixing bowl, combine the flour, semolina, and salt. If you use fresh yeast, dissolve it in a little warm water or break it into the flour with your fingertips before adding it to the flour. It should never come into contact with the salt. If you're using dry yeast, mix it right into the flour.
- Finally, add the water; depending on the quality or absorption power of the flour, the water needs may vary; it is best to start with a little less and add more if necessary while kneading. Similarly, if the dough is too dry, add more liquid.
- Mix until all of the ingredients are combined, then transfer the dough to a work surface and knead for six to eight minutes, or until you have an elastic, thin, and homogeneous dough that is just sticky. Allow it to rest, covered, for 15 minutes while you prepare a surface to leave the loaves formed with Teflon, silpat, or similar, lightly dusted with flour.
- Divide the dough into six pieces and roll each one into a ball on a lightly floured work surface, then flatten each one to a third of the thickness you expect. They can be made thinner or thicker depending on what they will be served with; we make the Batbout bread thicker if it will be filled and thinner if it will be dipped in a sauce or dip.
- Place the formed loaves on the prepared surface, cover with a cloth, and leave to ferment for about an hour in a warm, draft-free environment. After that, heat the griddle or pan to make the bread; the temperature should be one degree higher than medium.
- Using a brush or a paper napkin, coat the iron with extra virgin olive oil. When the iron is hot, place the loaves in batches appropriate to their capacity; you will notice that they swell during cooking. Flip them two or three times while cooking, and when done, place them on a plate covered with a cloth.
- Batbout bread can be eaten fresh (or cold) as an accompaniment to food or filled with a variety of ingredients such as chicken, falafel, lettuce, hummus, avocado, and so on. Have a delicious meal!
Amount Per ServingCalories 374Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 294mgCarbohydrates 75gFiber 5gSugar 0gProtein 14g