Batbout (Moroccan bread with semolina)
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| Batbout (Moroccan bread with semolina) |
This had already been done with scones or cheese naans and a re-belotte with these Moroccan rolls made from extra-fine semolina. It's so simple and effective.
They are usually served in a sandwich with a tuna filling, boiled eggs, or slices of meat, but you can also prepare a sweet version by tasting them hot with butter and honey or jam at breakfast or at dinner. to taste.
In any case, they are extra mellow, delicious, and warm and will be perfect for a picnic without fuss with the beautiful days that come back.
ingredients:
200 g extra-fine semolina (be careful, it's not couscous, it's semolina like the semolina cake)
300 g of flour
2 tablespoons olive oil
1 tablespoon of sugar
1 tablespoon of salt
15 g fresh yeast or 2 teaspoons dried yeast
About 250 ml of water (to be dosed according to the flours)
Preparation:
In the bowl of the robot equipped with the kneader, put the flour, the yeast, the semolina, and the salt
Start the robot by adding warm water, little by little, until you get a ball of very soft and nonsticky dough.
Let knead for 10 minutes (you can also knead by hand or use the "dough" bread machine).
When the dough forms a nice ball, cover the bowl with a cloth and place it near a heat source for at least an hour (unless you use the bread maker, wait for the end of the program and go to 'the next step).
On a floured surface, spread the dough about 1.5 cm and cut circles with a glass or cookie cutter.
Place them on a baking sheet lined with parchment paper, cover them with a cloth and let them grow near a heat source (2 hours, or like me at 86 ° f for 30 minutes). They must be well inflated.
Cook over very low heat in a nonstick, non-greasy pan, turning several times. They must be golden brown.
To consume in the day but they freeze very well.
see as well
Moroccan-bread
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