Batbout Bread

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.

• Prep time: 100 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 443
• Protein: 14 g
• Carbs: 91 g
• Fat: 2 g

Ingredients

• 250 g Wheat flour ( all-purpose )
• 250 g Durum wheat semolina ( fine )
• 20 g Fresh baker's yeast
• 300 ml Mineral water ( lukewarm )
• 1 tsp Gray sea salt

Instructions

1. Yeast activation

   Crumble the fresh yeast into a bit of lukewarm mineral water. Let it rest until small bubbles form on the surface.

2. Mixing dry ingredients

   In a large bowl, mix the wheat flour, durum wheat semolina, and grey sea salt. Create a well in the center.

3. Kneading

   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. First proofing

   Cover with a clean cloth and let the dough double in size in a warm place, away from drafts.

5. Shaping

   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. Pan frying

   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.

Chef's tips

• 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.

Storage

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.