Moroccan Batbout Bread using a Lufthous
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
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!
Ingredients
- 200 g Water
- 10 g Fresh baker's yeast
- 300 g Flour
- 5 g Granulated sugar
- 5 g Salt
- 20 g Olive oil
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.
