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Home » Recipes » Arthur Martin » Moroccan Batbout Bread using a Arthur Martin

Moroccan Batbout Bread using a Arthur Martin

Name: Moroccan Batbout Bread using a Arthur Martin
Prep time: 28 min
Cook time: PTM
Total time: 93 min
Yield: 6 servings
Cuisine: ["Moroccan"]

My Gourmet, Digicook

(5)

Preparation time

28 min

Total time

93 min

Servings

Calories / Serving

175 Cals

Difficulty

Easy

Moroccan Batbout Bread using a Arthur Martin

Batbout, the delightful Moroccan bread, is like a warm hug for your taste buds, straight from the bustling souks of Marrakech. This fluffy, pocket-like bread is made with a simple yet magical combination of fresh yeast, flour, and semolina, resulting in a texture that's perfect for scooping up stews or stuffing with your favorite fillings. Legend has it that batbout was created centuries ago by resourceful Moroccan bakers who wanted to make a quick, easy flatbread that would rise to meet any meal’s demands. Bake it on a hot skillet, and watch as it puffs up like a little balloon, ready to carry the flavors of your culinary creations. Serve it warm, and you'll have a table full of smiles!

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Ingredients

200 g Water
10 g Fresh baker's yeast
300 g Flour
5 g Granulated sugar
5 g Salt
20 g Olive oil

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Steps

Dough

Add 200 g of water, 10 g of fresh baker's yeast in the food processor bowl.
Mix manual: 2:00min / 37°C / Speed 2.
Add 300 g of flour, 5 g of granulated sugar, 5 g of salt, 20 g of olive oil in the food processor bowl.
Mix knead: 3:00min / 0°C / Speed 1.
Transfer the content of the food processor bowl in a mixing bowl.
Wash the food processor bowl.
Form the dough into a ball.
Lightly oil the mixing bowl.
Setaside the dough in the mixing bowl cover with towel during 1h .

Shaping and Cooking

Preheat the oven over medium heat.
Divide the dough into 6-8 equal portions.
On a lightly floured surface, roll each portion into a circle about 15-20 cm in diameter.
Cook in the oven without added oil during 3min and each side.
Serve Hot.