Moroccan Batbout Bread

Wael Al-HusseiniChef

Ingredients

• Wheat Flour
  250 grams
• White flour
  100 grams
• Yeast
  1 tablespoon
• Salt
  0.3 teaspoon
• Warm Water
  1 cup

Steps

1. 1

   In a bowl, mix all 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 and roll them in wheat flour, then place them in a bowl and cover for 5 minutes.

   Required Tools:

   Mixing Bowl

   5 min
3. 3

   Flatten the balls with yellow flour, then cover and let them rise.

   5 min
4. 4

   Heat a frying pan over low heat, place the breads to cook, flip them immediately after they puff up to avoid burning, then place the Batbout bread on a plate and serve hot.

   Required Tools:

   Frying Pan

   10 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

Saltper 100g

Ash100 g

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

Dietary Features & Tags