Batbout is a small, Moroccan pita bread that is great for small sandwiches when entertaining. They are also great for an afternoon snack for your kids - mine love these filled with cream cheese. Unlike other breads this is made on top of the stove instead of baked.
The bread puffs up as it cooks and when after it cools you cut the top and fill it with your favorite filling such as eggplant salad, tuna salad or anything else. It will keep for about two days on the counter. Or, refrigerated, it will keep a little longer - just warm before serving. They go pretty fast in my house so I rarely have anything left.
Batbout
(Print this Recipe)
1 cup + 1 Tbsp unbleached flour (more for dusting)
1 1/2 cup semolina flour
½ tsp salt
1 Tbsp Active Dry Yeast
1 tsp sugar
3/4 + ¼ cup water, separated
Dissolve yeast and sugar in ¼ cup of warm water (110oF). Let rest in warm place for about 10 minutes until it is foamy.
Combine flours and salt, then add yeast, mixing to form a soft dough. If dough is too sticky then add flour, one tablespoon at a time. If it is too stiff then add water, also one tablespoon at a time.
Knead dough by hand or in a mixer with the dough hook for about 5 to 10 minutes, until it is smooth and elastic.
Divide dough into two balls and let rest covered on a lightly floured surface for at least 10 minutes.
Roll each ball on a lightly floured surface into a 1/8 inch thick circle.
Cut batbouts with a 2.75-inch biscuit cutter.
Cover a baking sheet with a clean and dry towel and place batbouts on top. Cover with another clean towel and let rise in a warm place for about 1 hour.
Preheat a barely oiled cast iron skillet. Cook the batbout, about 2 to 3 minutes on each side. Let cool in a rack. Makes about 30
