I had a lot of semolina in my pantry and was looking for savory ways to use it; I had remembered that Moroccans had a lot of bread recipes using semolina and stumbled on this one. It is WONDERFUL~ You can shape the dough in a few minutes, by hand, let it rise and then shape the batbout (isn’t it a cute name?) swiftly, cut them with a glass, let them rise again, then bake on top of the stove without a drop of oil. It’s a thrill to see them puff up and delightful to serve hot off the pan.
BatboutJoumana Accad Mediterranean, Middle Eastern April 20, 2020 Pastries/Breads, semolina, quick bread, moroccan bread, breakfast,
Prep Time: 15 minutes
Cook Time: 5 minutes
Passive Time: 1 hour
1 cup fine semolina
1 cup All-Purpose flour
1 pkg instant dry yeast (1 1/2 tsp)
1 tsp salt
2 tsp powdered sugar
1 Tbsp olive oil
1 cup lukewarm water
1.Place the semolina, flour and salt in a bowl; mix well. In a small bowl, using a 1/4 cup warm water, dilute the yeast and sugar and place the mixture near a warm stovetop.
2.When the yeast has proofed (bubbles show on the surface), pour the yeast, oil and remaining water on the semolina mixture and start mixing. You should have a firm but somewhat moist dough. Adjust by adding a bit more flour or water till you have the right texture. Place the dough in the bowl, cover with a towel and let it rest in a warm place for 30 minutes or longer, till it has risen.
3. Roll out the dough till it is thinned out to a thickness of about 1/4". Cut into rounds about 4" in diameter. Place them on a cookie sheet lined with paper and let them rise again, about 30 minutes in a warm spot.
4. Heat a skillet over medium heat. Place a couple batbout on the skillet and let them cook a minute or so, flipping them quickly to prevent them burning. Keep flipping them until they are thoroughly cooked and somewhat puffy. They should have brown spots throughout. Serve with anything you like, such as jam or cheese or butter and honey.
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