Batbout soft and delicious Moroccan bread.
Batbout, if you don’t know it, is a small round Moroccan bread cooked in a pan that puffs up like a small balloon when cooked. Its special feature is that it is empty and does not contain many crumbs inside. It can be decorated with various fillings and raw vegetables. It is very similar to Lebanese pita bread.
Stuffed batbouts are very popular during the month of Ramadan.
They are perfect as an appetizer, for a picnic or for dinner as an aperitif.
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Preparing Batbout breads
– 300 g of wheat flour
– 300 g of very fine semolina or durum wheat flour
– 1 tablespoon of sunflower oil
– 1 teaspoon of sugar 5 g
– 1 teaspoon of salt 5 g
– 2 teaspoons of dry baker’s yeast 5 g or 15 g of fresh yeast
– 280 to 300 ml of water depending on the absorbability of the flour
White Batbout stuffed with minced meat
– 500 g of minced beef
– 3 tablespoons of olive oil
– 1 onion
– 1 teaspoon of tomato paste
– salt and pepper
– a pinch of cinnamon
– a flat teaspoon of dried tomatoes and chili spices
– 1 tablespoon of chopped parsley
– 2 heaping tablespoons of red and green peppers, cut into small pieces (50 g)
– 70 g of grated cheese (Edam, Gouda, etc.)
– a few finely chopped pickles (gherkins)
– 50 g of corn
– A few lettuce leaves, washed and well dried
Black Batbout stuffed with tuna and corn
– 1 can of tuna
– 1 carrot, grated into small pieces
– 4 tablespoons of corn
– 1 small handful of salad, shredded
– half a tomato (cut into cubes)
– 1 tablespoon of mayonnaise
– Salt and pepper
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