Moroccan food always fascinates me especially their cookies and breads. Their food is simple to make and this Batbout is similar to the pita bread and it was very easy to make and tasty too. You dont need oven to make this bread and these can be made in tawa itself. We had it with hummus and kheema curry and wow it was very tasty. These Batbout can be frozen and heated in microwave for later use. This soft bread can be stuffed and made as sandwhiches coz it has pocket similar to pita. Sending this bread to AWED- Africa guesty hosted by PJ event by Divya and to Susan's Yeastspotting
You need:
All- purpose flour 2cup
Wheat flour 1cup
Sugar 2 tbsp plus 1/2 tsp extra
Salt 2 tsp
Vegetable oil 1 1/2tbsp
Instant Yeast 1/2tbsp
Water 1cup aprox
Preparation:
Activate the yeast by mixing it with 1/4 cup of warm (not hot) water and 1/2tsp of sugar. Set aside the mixture until it's frothy, about five to 10 minutes.
Blend the flours, sugar and salt in a mixing bowl. Add the yeast, the oil and the rest of the water, and mix to form a dough.
The dough should be soft but not sticky. If it's too sticky to work with, add a little flour one tablespoon at a time. (Remember the dough will absorb a bit more flour if you knead it by hand.) If the dough feels a bit stiff, work in additional water, a tablespoon at a time.
Knead the dough on a lightly floured surface, for about 10 minutes or until smooth and elastic.
Divide the dough into smooth balls and leave them to rest, covered, on a lightly floured surface for about 10 minutes.
Roll out each ball into a thin circle about 1/8 inch thick. Set the rolled out dough on a clean, dry towel and cover. Leave to rise for about 1 to 1 1/2 hours.
Heat the tawa and lightly oil it keep in medium heat. Cook the batbout, turning several times, until golden brown on both sides. The browning will be a bit uneven since the bread puffs up as it cooks, but that's okay.
Transfer the cooked batbout to a rack to cool. It's okay to stack them while they're warm
Serve
You need:
All- purpose flour 2cup
Wheat flour 1cup
Sugar 2 tbsp plus 1/2 tsp extra
Salt 2 tsp
Vegetable oil 1 1/2tbsp
Instant Yeast 1/2tbsp
Water 1cup aprox
Preparation:
Activate the yeast by mixing it with 1/4 cup of warm (not hot) water and 1/2tsp of sugar. Set aside the mixture until it's frothy, about five to 10 minutes.
Blend the flours, sugar and salt in a mixing bowl. Add the yeast, the oil and the rest of the water, and mix to form a dough.
The dough should be soft but not sticky. If it's too sticky to work with, add a little flour one tablespoon at a time. (Remember the dough will absorb a bit more flour if you knead it by hand.) If the dough feels a bit stiff, work in additional water, a tablespoon at a time.
Knead the dough on a lightly floured surface, for about 10 minutes or until smooth and elastic.
Divide the dough into smooth balls and leave them to rest, covered, on a lightly floured surface for about 10 minutes.
Roll out each ball into a thin circle about 1/8 inch thick. Set the rolled out dough on a clean, dry towel and cover. Leave to rise for about 1 to 1 1/2 hours.
Heat the tawa and lightly oil it keep in medium heat. Cook the batbout, turning several times, until golden brown on both sides. The browning will be a bit uneven since the bread puffs up as it cooks, but that's okay.
Transfer the cooked batbout to a rack to cool. It's okay to stack them while they're warm
Serve
One of my favourite bread, love it with Moroccan eggplant dip..yumm!
ReplyDeleteI was all excited to try this until you told me I needed a tawa (really just the picture on yeastspotting sold me). Then I googled tawa and life was good again. Thanks for the recipe, definatly giving it a go.
ReplyDeleteMoroccan food definitely captivates me as well. These pitas look delicious.
ReplyDelete