Mini batbout, pane pita marocchino

Ingredienti

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup fine semolina ((semolina flour))
• 1 tsp instant yeast (or 50g starter)
• 1 tsp sugar
• 1 tsp salt
• 1 tablespoon olive oil
• 1 1/3 cups lukewarm water ((or full-fat milk) Approx)
• semolina flour (or flour (for dusting))

Preparazione

1. 1

   --- Prepare the Dough ---

2. 2

   Combine all the dry items like flour, fine semolina, sugar, salt, and yeast in a mixing bowl.

3. 3

   mix: Add the olive oil and choice of herb if using and give it a good mix.

4. 4

   mix: Gradually start adding the lukewarm water or milk and use a wooden spoon to mix. Then use your hands to just bring together the dough to a rough ball. Cover and let it rest for 10 mins. This will ease the hand-kneading process.

5. 5

   knead: Transfer the dough to a lightly floured surface and knead for about 10 to 12 minutes or until smooth. Press and push the heel of your palm into the ball of dough, stretching it away from you. Lift and add back and repeat until the dough turns smooth and not sticky. As semolina tends to absorb more moisture, sprinkling water while kneading will help achieve a soft dough.

6. 6

   rest: Let the dough rest covered for 20 to 30 minutes. Depending on your work surface and rolling pin size, you can roll out the entire dough or divide it into two portions for better control. Working with smaller portions allows for easier handling and shaping.

7. 7

   --- Shape and Rise ---

8. 8

   prep: Place a clean cotton sheet on a flat surface and sprinkle some semolina flour. This is where you will be laying the shaped Batbouts to rise.

9. 9

   roll: Transfer the rested dough to a lightly floured surface and roll it out to about ⅛ inch thick.

10. 10

    cut: Use a cookie cutter or tumbler to cut rounds from the dough.

11. 11

    transfer: Gently transfer the cut-out batbouts to the kitchen towel and keep them covered with another clean kitchen towel.

12. 12

    roll: Gather the remaining dough, shape it into a smooth ball, rest it for 5 minutes and repeat the process. Roll, cut rounds, and transfer to the floured kitchen cloth.

13. 13

    rise: Let the dough rounds rise for about 2 hours or until doubled in size.

14. 14

    --- Cook the Batbout ---

15. 15

    Heat a thick-bottomed pan or a cast iron pan over medium heat and wait till it gets very hot.

16. 16

    place: Carefully lift the Batbouts and place them in the pan. Add as much as the pan can hold.

17. 17

    cook: Flip the Batbouts within a few seconds and continue to flip several times, until golden brown on both sides. The browning will be a bit uneven and they puff up as it gets cooked.

18. 18

    store: Transfer the cooked Batbout to a towel-lined basket. You can serve it immediately or cool it and store it for later.

19. 19

    Serve as is or partially slice and stuff them with kebabs, tuna filling roasted veggies, etc.