Fresh North moroccan Batbout

Highest quality ingredients are recommended

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine flours, yeast, sugar, and salt in a bowl. Add the oil and gradually pour in the water, mixing until a shaggy dough forms.

Step 2

Turn onto a surface and knead for 8–10 minutes until smooth and elastic. It should be soft but not overly sticky.

Step 3

Cover and let rise in a warm spot for about 1 hour, or until doubled in size.

Step 4

Divide dough into small balls (the size of a plum or larger, depending on your preference). Let them rest for 10 minutes.

Step 5

Place discs on a clean, floured cloth, cover, and let rest for 30–45 minutes until slightly puffed.

Step 6

Heat a heavy-bottomed skillet or cast iron pan over medium heat. Do not use oil in the pan. Place the discs in the pan and cook for 1–2 minutes per side, flipping frequently, until they puff up and develop golden-brown spots.

Step 7

Keep the finished breads wrapped in a clean kitchen towel; the trapped steam keeps them soft and flexible.