If you think that the oven is the enemy of summer and, in the hottest months, you send it on vacation, you will not give up I hope the pleasure of homemade bread !! I have a perfect solution: today I will prepare for you the batbout, a particular Moroccan bread that you cook in a pan! Let's see how to prepare it at home!
Video of the Recipe
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Identity Card of the Recipe
- 228 KCal Calories per serving
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Ingrediants
For 6 Batbut sandwiches
- 150 g of white flour of type 00
- 100 g of re-milled durum wheat semolina
- 5 g of salt
- 6 g of fresh brewer's yeast or 2 g of dried brewer's yeast
- 1 tablespoon of extra virgin olive oil
- 130 ml of sparkling water
- 5 g of sugar
Materials Needed
- Bowl
- Transparent film
- Scale weighs food
- Pan with lid
- Sieve
- Rolling pin
- Baking paper
- Scissors
Preparation
What is the batbout?
The batbout is an oval bread typical of Morocco, the cooking of which is reminiscent of that of tigelle or that of quick bread in a pan. Unlike these two preparations, the batbouts are kneaded only with water (without milk); moreover, in the dough we find a mix of semolina and white flour (we do not use Manitoba flour).- In a bowl, sift the white flour with the re-milled durum wheat semolina. Combine the sugar and mix the powders.
- Make a hole in the center of the flour and add the dry yeast, the oil and the sparkling water (preferably at room temperature).
- Distribute the salt along the edges, avoiding contact with the yeast.
- Cover with cling film and leave ten minutes to rest in a warm environment, away from drafts.
- After about ten minutes, remove the film and knead vigorously all the ingredients until the mixture is smooth and free of lumps.
- Divide the dough into 6 parts and obtain the same number of balls. Roll out each ball with a rolling pin until it reaches a thickness of 7-8 mm.
- Cut a sheet of baking paper into squares from the side of about 15 cm. Place each disc of bread on a square of parchment paper. Arrange the rolls with parchment paper in a baking tray and leave to rise in a warm environment for about an hour, or until they are puffy.
- Extremely heat a pan. Lay down the batbout with baking paper directly over the pan and cook for a couple of minutes, maintaining a medium flame - not too lively - to avoid burning the sandwiches. Once turned, remove the parchment paper, cover the pan with the lid and cook for another 3-4 minutes, over low heat, turning them often.
Why bake sandwiches with parchment paper?
Leavened doughs are quite sensitive to movement, so removing them from the baking paper before cooking them could deflate and not become so soft during cooking. Baking paper prevents this risk.- The batbouts are ready to be served: they can be cut horizontally and stuffed to taste or tasted without stuffing.
Alice's comment - PersonalCooker
Moroccan bread is ideal to accompany kebabs but you can stuff it with anything you like best: burgers, mixed vegetables but it's also delicious in the sweet version with hot honey! Try and let me tell you!Nutritional values and Health Comment on the recipe
Batbout is a type of bread originating from Morocco. It has a rather moderate energy intake, even if the translation on the side does not take into account the dehydration coefficient during cooking.
Calories are mainly provided by carbohydrates. There are not many proteins and lipids are almost entirely marginal; cholesterol is absent and the fibers are of medium entity.
The batbout does not lend itself to the diet of the celiac and, like other carbohydrate-based foods, must be consumed in moderation by the diabetic.
The average portion varies according to the composition of the meal.
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