Batbout Moroccan Flatbread

  • 400gr Semolina

  • 100gr Rye Bran

  • 100gr Whole Wheat Flour

  • 3cups Water

  • 1Tbls Dry Yeast

  • 1Tsp Salt

  • 1/2 Tsp Sugar

  • 3 Tbls Olive Oil

  1. Activate yeast in 1/4 cup warm water with sugar. Leave to sit for several minutes until frothy.

  2. Mix dough by hand for roughly 10 mins until soft and smooth and not sticky. Add a bit of flour bit by bit if it’s sticky. Turn dough into balls the size of an orange and let rest for 10 mins covered in a tea towel.

  3. Roll ball into a thin circle about 1/8 inch thick and place them onto tea towels to rise for an hour.

  4. When ready cook on a cast-iron pan or non stick pan on each side until golden brown on both sides.