Tuesday, June 23, 2009

Moroccan Batbout

Batbout is another famous moroccan bread which will be quite soft and chewy bread, Its a pita like bread which can be very well stuffed with vegetable fillings as well as meat fillings...its also suits prefectly for making sandwiches...U can prepare these batbout breads as medium sized breads also as very small batbouts... this batbout can be served very well for breakfast with butter, jam and chocolate spreads..while the very small batbouts as appetiziers with any dips...Batbout are usually prepared with active yeast, semolina flour, all purpose flour or with wheat flour instead of all purpose flour ....Moroccans called this batbout as bread eventhough these batbouts are not baked  in oven but they are prepared in stove top..Yeah!!!!this batbouts ressembles very much like our parathas.U can keep batbout very well as fresh for two days at room temperature. They can be freeze well, and can be heated in a microwave directly from the freezer. Just be careful not to overheat them or else they will dry out very soon.This delicious and soft Moroccan bread goes to IAVW-Moracco guest hosted by Lavi, event started by Vaishali also sending to EFM June- Breakfast & Variety rice series by Srilekha...


2cups All purpose flour
1+1/2cup Semolina flour
1tbsp Active dry yeast
1tbsp Sugar
1tbsp Salt
1+1/4cup Water(luke warm)
2tbsp Olive oil

Mix the yeast with quarter cup of luke warm water , sugar and salt...let it sit for 5 minutes until they turns foamy.. Mix together the semolina flour and all purpose flour, make a well and add the foaming yeast ,oil, water to form a dough..the dough should be soft but not sticky...knead the dough for few minutes and divide the dough as 5-6 medium sized balls , roll each ball into thin circles, arrange the rolled dough in a clean and dry towel and leave to rise  for 1 hour..after an hour the rolled dough would have doubled their volume..

Heat a lightly oiled iron skillet or non stick pan, cook the batbout on turning several times, cook in simmer for few minutes until they turns golden brown on both sides and arrange in wire rack to get cool a bit...batbout can be served bit warm too..

Enjoy the batbouts with any sort of dips and spreads!!!

17 comments:

  1. Wow another Moroccan delicacy! Looks soft and puffed up! Perfect to have with dips!

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  2. Wow looks very soft & well baked.Nice recipe.

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  3. I was going to say it looks like it's between a pita and a paratha... Looks so good! :)

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  4. Its so Perfect! This can be served with some stew. Love all your Moroccan Bake's. Thank's for sending!!

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  5. Just now saw a moroccan tea in another blog,this too sounds good:)

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  6. Moroccon Mela on all blogs...great to know all these new dishes.Like Raks Even i m arriving here after seeing a Moroccon in CILANTRO's blog...Looks like I will be having complete breakfast today..

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  7. wow getting to know moroccon recipes from you interesting and love to try it..sure let u know the outcome thanks for sharing

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  8. You know so many things priya...looks perfectly baked and soft.

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  9. Bread has come out really soft!

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  10. Thanks for visiting my blog priya ....Moroccon bread looks very nice and puffed up. Never tried to make one till date but now will surely try ..thanks for sharing

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  11. Another delicacy. Where do you get the recipes Priya.All are wonderful.

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  12. Never heard of this bread before..looks really soft,liked the shape...

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  13. wow! nice one new recipe again ...:)

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  14. This bread is new to me Priya...thye remind me of Pita bread...thanks for sharing this great recipe dear :)

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  15. Hearty bread must be so good with soup or stews:)

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