Batbout, Soft Moroccan Skillet Breads

Batbout, Soft Moroccan Skillet Breads : Batbouts are small, very soft round breads cooked in a skillet, with no oven needed. Split them open and fill with cheese, kefta or jam.

• 8 servings
• Preparation 30 min
• Cooking 20 min
• Total 50 min
• Level easy
• Devices TM7 · TM6 · TM5

Ingredients : batbout soft moroccan skillet

• 300 g all-purpose flour
• 100 g fine semolina
• 1 tsp salt
• 1 tsp sugar
• 1 packet active dry yeast
• 280 ml lukewarm water
• 2 tbsp olive oil

Preparation : batbout soft moroccan skillet

1. Pour the lukewarm water, yeast, sugar and oil into the bowl. 10 secspeed 2
2. Add the flour, semolina and salt.
3. Knead to make a soft dough. 2 min 30 secspeed dough
4. Let rise for 45 minutes in the covered bowl, until the dough doubles.
5. Divide into 8 balls, flatten them into disks 1 cm (1/2 inch) thick and let rise for 20 minutes under a kitchen towel.
6. Cook the disks for 6 minutes per side in a heavy skillet over low heat, with no fat.
7. Let cool on a rack before splitting open.

Storage: 2 days in a closed bag, can be frozen for 1 month.

You can make this dish stress free with simple ingredients. Allow about 50 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.