Batbout Moroccan Pita Recipe Mkhamer Toghrift Matlou

MOROCCAN PITA BREAD (BATBOUT) RECIPE

Steps:

• Gather the ingredients.
• Activate yeast by combining it with 1/4 cup of warm water and a teaspoon of sugar. Set mixture aside until it's frothy, about 5 to 10 minutes.
• In a large bowl, combine flours, remaining sugar, and salt in a mixing bowl.
• Add yeast mixture, oil, and the rest of the water, and mix to form a soft, manageable dough.
• Knead dough in a mixer with a dough hook, or by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic. The dough should be quite soft but not sticky. If it's too sticky to work with, add a little flour one tablespoon at a time. If dough feels a bit stiff, work in additional water one tablespoon at a time.
• Divide dough into smooth balls the size of small plums and let rest, covered, on a lightly floured surface for about 10 minutes.
• Roll out each ball into a thin circle about 1/8 inch thick. Set rounds of dough on a clean, dry towel and cover. Leave to rise for about 1 to 1 1/2 hours, until light and puffy.
• Heat a very lightly oiled cast-iron skillet, griddle or other nonstick pan over medium heat. Allow pan to get quite hot.
• Cook batbout in batches, turning several times, until golden brown on both sides. The browning will be a bit uneven since bread puffs up as it cooks, but that's okay.
• Transfer cooked batbout to a rack or towel-lined basket to cool. It's fine to stack them while they're warm.