Batbout Bliss: Whole Wheat Flatbread using a Küken
Smart 8000, Touch 9000
(4.9)
Preparation time
36 min
Total time
99 min
Servings
7
Calories / Serving
142 Cals
Difficulty
Easy
Batbout, the Moroccan flatbread that’s as versatile as it is delicious, is a warm hug from the kitchen! Made from wholemeal flour, this fluffy delight is perfect for scooping up tagines, or simply slathering with butter and honey for a sweet treat. Legend has it that batbout was traditionally baked in the hot sands of the Sahara, making it a staple for nomadic tribes who needed sustenance on their journeys. So, whether you're planning a feast or just want to impress your friends at brunch, whip up some batbout and let the good times roll – just don’t forget to share the bread, or you might find yourself on the receiving end of a playful food fight!
Ingredients
- 300 g Water
- 10 g Fresh baker's yeast
- 500 g Whole wheat flour
- 10 g Salt
- 20 g Olive oil
Steps
Dough
- Add 300 g of water, 10 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 500 g of whole wheat flour, 10 g of salt, 20 g of olive oil in the food processor bowl.
- Mix knead: 6:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a mixing bowl.
- Wash the food processor bowl.
- Lightly oil the bowl.
- Setaside the dough in the mixing bowl cover with towel during 1h .
Shaping and Cooking
- Preheat a large skillet or griddle over medium-high heat.
- Divide the dough into 7 equal portions.
- On a lightly floured surface, roll each portion into a circle about 15 cm in diameter and approximately 5 mm thick.
- Cook each flatbread on the preheated skillet for 2-3 minutes per side, or until golden brown and slightly puffed up.
- Stack the cooked batbout on a plate.
- Serve Hot.
