Batbout
Stir-fried Moroccan bread recipe

Batbout, the Moroccan pan-fried bread

Batbout is a Moroccan bread made with water and flour which is cooked in a pan in a few minutes.

To make this soft, homemade bread, you don't need to turn on the oven and this makes it an excellent recipe for summer too!

Homemade bread. The batbout recipe is so simple that you will prepare it often! - Credits: Le Fit Bistrot

The batbout is perfect as a pre and post-workout food to associate with proteins since it mainly contains complex carbohydrates and is practically fat-free (with the exception of those fats that are naturally present in flour).

Being a very simple bread, Moroccan batbout is ideal to accompany tasty and spicy foods such as curry or spicy vegetables, meat or fish. This homemade bread is absolutely delicious for breakfast or as a sweet snack too if you eat it with honey or jam and dried fruit creams (hazelnuts, peanuts, cashews).

Batbout: recipe

Once leavened, the batbout dough can be frozen or refrigerated and then used the next day.
For cooking, I suggest using a clean and well-dried non-stick pan.

Moroccan batbout with honey - Credits: Le Fit Bistrot

Ingredients

• 100g type 2 wheat flour
• 100g organic durum wheat semolina
• 130-140 ml water
• 1 teaspoon of instant brewer's yeast
• 1 teaspoon of salt
• Garlic powder to taste

Method

1. Pour the flour, salt and baking powder into a bowl. Stir with a spoon.
2. Add the water flush and mix with a spoon until it forms a compact dough.
3. Pour the dough on a floured work surface.
4. Knead the dough for 5 minutes.
5. Make a reinforcing fold by bringing the top edge of the dough towards the center, and doing the same with the bottom edge. Turn the stick so that the joining line of the two edges is vertical with respect to you. Fold the dough over itself, place it in the bowl and cover with a clean cloth.
6. The dough should rise a minimum of 30 minutes, ideally for 1 hour.
7. At this point, you need to divide the dough into balls, crush them one at a time giving it a circular shape.
8. Heat a pan over medium heat, once it is hot, place the first bread. A couple of minutes per side will suffice. The cooking times vary according to the quantity of dough used to form the individual bread. Enjoy your meal or, as they say in Morocco, Bssaha!

Macros 1/8 (1 of 8 bread rolls): C 16,6g, F 0,4g, P 2,8g

Kcal: 84

Conclusion

Batbout is not the typical homemade bread, but once you try it, you will find yourself preparing it often! The speed and simplicity of this recipe make it a perfect bread to be stuffed or to accompany dishes with stronger flavors, both sweet and savory.

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