Moroccan Batbout Bread

سامية الأشرافChef

Ingredients

• Wheat Flour
  125 grams
• White flour
  50 grams
• Yeast
  0.5 tablespoon
• Salt to taste
  0
• Warm Water
  0.5 cup

Steps

1. 1

   In a bowl, mix the ingredients and knead well to obtain a soft and cohesive dough.

   Required Tools:

   Mixing Bowl

   20 min
2. 2

   Form balls from the dough, dip them in wheat flour, and let them rest for 5 minutes to rise.

   5 min
3. 3

   Roll the balls in yellow flour and let them rise again.

   5 min
4. 4

   Heat a frying pan over low heat, place the breads in it, and let them cook, flipping them after they puff up to avoid burning.

   Required Tools:

   Frying Pan

   10 min
5. 5

   Remove the frying pan from the heat, pour the Moroccan Batbout bread onto a plate, and serve hot.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Wheat Flourper 100g

Energy364 kcal

Protein10.33 g

Total Fat1 g

Carbohydrate76.31 g

Dietary Fiber2.7 g

Total Sugars0.3 g

White flourper 100g

Energy364 kcal

Protein10 g

Total Fat1 g

Carbohydrate76 g

Dietary Fiber2.7 g

Total Sugars0.3 g

Yeastper 100g

Energy325 kcal

Protein8 g

Total Fat4 g

Carbohydrate60 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags