Moroccan Batbout Flatbread
Ingredients
- 270 mL warm water
- 1 packet baker's yeast
- 1 teaspoon sugar
- 200 g flour
- 200 g extra fine semolina
- salt
Preparation
Dissolve yeast and sugar in warm water and let it sit until foamy.
In a large bowl, mix flour, semolina, and salt.
Add the yeast mixture to the dry ingredients and knead until a smooth dough forms.
Cover and let the dough rise in a warm place until doubled in size.
Punch down the dough, divide into balls, and flatten each into a disk.
Cook on a hot griddle or skillet until puffed and golden brown on both sides.
