Batbout is a traditional flatbread widely consumed in much of the Middle East. It is simple to make and is usually prepared to accompany dishes such as tagine or couscous.
In the traditional Arab culture they do not use cutlery, but eat with the right hand and use this type of bread as a spoon.
Ingredient (for two medium loaves)
● 125 g baker’s flour (W200)
● 125 g of very fine wheat semolina
● 35 g of oat bran
● 200 ml lukewarm water
● 9 g fresh baker’s yeast
● 4 g sea salt
● 10 g black cumin seeds
● 5 g cumin seeds
Despite the fact that usually cooking homemade bread involves a not inconsiderable amount of kneading time, batbouttes have a surprisingly short preparation time.
We start by putting all the dry ingredients in a bowl, mix everything well and add water little by little (it is recommended that it is warm so that it binds better). We continue kneading until it stops being sticky and, from that moment, we count a minimum of 10 minutes more to stop kneading.
After this time, stretch the dough with a rolling pin until it is approximately one centimeter thick. If it is still sticky and difficult to knead, we can spread a little wheat semolina on the worktop to make it easier.
Once stretched, we cut with a glass or, if we are pastry enthusiasts and have the necessary tools, with cutters. Let them rest, if possible with a cloth on top and where there is no current, until they have doubled in size.
The only thing left to do is to cook them: a peculiarity of these rolls is that they are not baked in the oven, but in a frying pan, but without oil: we simply put it on the fire until it is very hot; then we put the batbouttes in it, frying them once on each side for two minutes.
It was as easy as I said it would be? Now all you have to do is take out that cornstarch or semolina that you probably have on a shelf, waiting for you to give it a chance, and get down to work.
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