This post may contain affiliate links for suggested items you can purchase. You are not charged any additional cost for purchasing via these links, however by utilizing them you help keep this site running!
- 4 cups white flour
- 2 cups semolina or wheat flour
- 2 Tbsp plus 1 teaspoon sugar
- 2 tsp salt
- 3 tablespoons vegetable oil
- 1 Tbsp active yeast
- 2 cups water (approximate), divided
- Activate the yeast by mixing it with ¼ cup of warm (not hot) water and a teaspoon 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 in a mixer with a dough hook, or by hand 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 ⅛ inch thick. Set the rolled out dough on a clean, dry towel and cover. Leave to rise for about 1 to 1½ hours.
- Preheat a very lightly oiled cast iron skillet, griddle or other non-stick pan over 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.
Snag your FREE Moroccan Couscous Recipe!
If you love food and want to know more about MarocMama's food related content, products, and promotions sign up now! You'll get a FREE downloadable recipe for traditional Moroccan couscous from my new cookbook to preview!