Succeed every time with your quick and easy mini batbouts thanks to this express recipe without endless proofing time! This famous Moroccan pan-fried bread is the star of dinner aperitifs and Ramadan tables. Composed of a mixture of flour and extra-fine semolina, batbout is characterized by its oven-free cooking and its magical ability to puff up, creating an ideal air pocket to accommodate all kinds of fillings. Whether you're preparing a batbout stuffed with tuna, spicy chicken, or minced meat, this homemade bread recipe guarantees a soft and airy result. Follow our cooking tip to get perfectly puffed small breads and delight your guests with this essential Maghrebi specialty!
Ingredients
- 250 g Flour
- 250 g Semolina Flour
- 1 pincée Salt
- 1 c. à café Sugar
- 300 ml Water
- 1 c. à soupe Baker's yeast
- 1 c. à soupe Olive oil
In the kitchen
Cook it step by step in the app
Open the Safimeal app to prepare this dish. You’ll find detailed instructions, photos for each step and a timer to guide you easily.
Nutrition
Estimated values per 100 g
