Batbout Bread
Ingredients
- 250 gWheat flour (all-purpose)
- 250 gDurum wheat semolina (fine)
- 20 gFresh baker's yeast
- 300 mlMineral water (lukewarm)
- 1 tspGray sea salt
Method
Small round breads dusted with fine semolina, featuring an airy and elastic crumb. When opened, a pocket of steam escapes, revealing a hollow center ready to be filled.
- 1
Crumble the fresh yeast into a bit of lukewarm mineral water. Let it rest until small bubbles form on the surface.
- 2
In a large bowl, mix the wheat flour, durum wheat semolina, and grey sea salt. Create a well in the center.
- 3
Pour in the yeast and the remaining water. Knead vigorously until the dough is smooth, supple, and no longer sticks to the sides of the bowl.
- 4
Cover with a clean cloth and let the dough double in size in a warm place, away from drafts.
- 5
Divide the dough into balls the size of a tangerine. Roll them into discs one centimeter thick on a work surface dusted with semolina.
- 6
Heat a dry pan. Place the discs and flip them as soon as bubbles appear. The bread should puff up like a balloon and turn lightly golden.
Frequently asked questions
How do you get this dish right?
- Don't over-flour the work surface; use fine semolina instead to keep the rustic texture and prevent the dough from drying out.
- The pan must be very hot before placing the first bread to ensure a thermal shock that will make the crumb puff up.
How long does this dish keep?
Wrap them in a clean cloth as soon as they come off the heat to keep them soft. Store for 2 days in an airtight bag.
