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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix warm water, milk, sugar, active yeast, salt, yogurt, plain flour, and semolina. Cover and leave for 15 minutes.
Add another 2 cups of flour and knead. If the dough is too wet, add more flour until it holds itself.
Leave to proof for at least 90 minutes.
Divide into 18 equal balls. Leave to rest for 15 minutes.
Gently roll out in semolina, leaving them around 2 cm thick.
Once rolled, leave to rest for another 15 minutes on a towel.
Cook on the stove for around 8 minutes on each side on medium to high heat until they rise and create pockets.
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If the dough is too wet, gradually add more flour until it holds itself.
Can I use whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour, but the texture may be denser.
How do I know when the bread is cooked?
The bread is cooked when it has risen and formed pockets, and the surface is lightly browned.
Can I freeze the dough?
Yes, you can freeze the dough after shaping it into balls. Thaw before cooking.
What can I serve with Batbout?
Batbout can be filled with your favorite tajine or used as a sandwich bread.
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