Batbout Complet (Whole Wheat Moroccan Flatbread) by @lesgourmandisesdeloubna

1h5

20 servings

🌾

680 g

Whole wheat flour T150

🌾

680 g

White flour T55

🍞

1.4 tbsp

Baker's yeast

💧

810 ml

Warm water

🧂

1.4 tbsp

Salt

🌾

Fine semolina

🌾

Flour

  1. Add
    • Baker's yeast
    • Warm water

    Dilute the baker's yeast in the warm water, without adding any sugar or honey.

  2. Pour
    • Whole wheat flour T150

    In a large bowl, pour the whole wheat flour and the white flour, in equal parts, for a softer bread.

  3. Add
    • Salt
    • Warm water
    • Baker's yeast

    Add the salt, the warm water and the diluted yeast, and mix the flours, salt, water and yeast together.

  4. Knead

    Knead for 5 minutes until the dough is soft and no longer sticks to your fingers.

  5. Place
    • Warm water

    Cover the dough with film and let it rest in a switched-off oven with a glass of boiling water, for 1 hour in a warm place.

  6. Shape

    Shape the dough into a large log, then cut it into 20 pieces.

  7. Roll

    Roll each piece into a ball, sealing the base well.

  8. Coat
    • Flour
    • Fine semolina

    Coat the balls lightly in a mixture of flour and fine semolina so they don't stick while rolling out.

  9. Roll

    Roll out each ball with a rolling pin.

  10. Fold

    For sandwich breads, fold the rolled-out disks in half; leave the others round.

  11. Place

    Place them on a clean cloth, cover them, and let them rest for another 30 minutes.

  12. Cook

    Cook the rested breads on a hot pan over medium heat.

  13. Flip

    As soon as a crust forms on the edges, flip them over for even cooking.

  14. Cool

    Once well puffed and golden on both sides, let them cool completely before placing them in freezer bags.

Batbout Complet (Whole Wheat Moroccan Flatbread) by @lesgourmandisesdeloubna

1h5

20 servings

🌾

680 g

Whole wheat flour T150

🌾

680 g

White flour T55

🍞

1.4 tbsp

Baker's yeast

💧

810 ml

Warm water

🧂

1.4 tbsp

Salt

🌾

Fine semolina

🌾

Flour

Preparation Steps

  1. Step 1/14

    Dilute the baker's yeast in the warm water, without adding any sugar or honey.

    🍞Baker's yeast
    💧Warm water

  2. Step 2/14

    In a large bowl, pour the whole wheat flour and the white flour, in equal parts, for a softer bread.

    🌾Whole wheat flour T150
    🌾White flour T55
    🥣Large bowl

  3. Step 3/14

    Add the salt, the warm water and the diluted yeast, and mix the flours, salt, water and yeast together.

    🧂Salt
    💧Warm water
    🍞Baker's yeast
    🌾Whole wheat flour T150
    🌾White flour T55
    🥣Large bowl

  4. Step 4/14

    Knead for 5 minutes until the dough is soft and no longer sticks to your fingers.

  5. Step 5/14

    Cover the dough with film and let it rest in a switched-off oven with a glass of boiling water, for 1 hour in a warm place.

    Plastic film
    🥛Glass

  6. Step 6/14

    Shape the dough into a large log, then cut it into 20 pieces.

  7. Step 7/14

    Roll each piece into a ball, sealing the base well.

  8. Step 8/14

    Coat the balls lightly in a mixture of flour and fine semolina so they don't stick while rolling out.

    🌾Flour
    🌾Fine semolina

  9. Step 9/14

    Roll out each ball with a rolling pin.

    🥖Rolling pin

  10. Step 10/14

    For sandwich breads, fold the rolled-out disks in half; leave the others round.

  11. Step 11/14

    Place them on a clean cloth, cover them, and let them rest for another 30 minutes.

    🧻Clean cloth

  12. Step 12/14

    Cook the rested breads on a hot pan over medium heat.

    🍳Pan

  13. Step 13/14

    As soon as a crust forms on the edges, flip them over for even cooking.

    🍳Pan

  14. Step 14/14

    Once well puffed and golden on both sides, let them cool completely before placing them in freezer bags.

    🛍️Freezer bags

Composition

Ingredients

Types

Grains, Leavening Agent, Liquid, Spices

Ingredients

Whole wheat flour T150, White flour T55, Baker's yeast, Warm water, Salt, Fine semolina, Flour

Notes

Whole wheat flour T150 (organic), White flour T55 (organic), Baker's yeast (one large tablespoon), Fine semolina (for coating, no amount given)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Low-Fat, Halal, soy-free, Sugar-Free

Calories

150 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 31g, Fat: 0.6g, Fiber: 2.5g, Sugars: 0.3g

Nutritional Information

Minerals

Sodium: 300mg, Iron: 1.2mg, Magnesium: 25mg, Potassium: 100mg

Vitamins

Vitamin B1 (Thiamin): 0.15mg, Vitamin B3 (Niacin): 1.8mg, Folate: 20mcg

Preparation

Time Information

Preparation

45 minutes

Cooking

20 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Large bowl, Rolling pin, Clean cloth, Plastic film, Glass, Freezer bags, Pan

Appliances

Oven

Type

Type

Type Of Dish

Bread

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

to inform

Geographic

Morocco, North Africa

Various

Aspect

Texture

to inform

Flavors

to inform

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

freezer : up to 2-3 months (cool completely before freezing,store in airtight/freezer bags,reheat on a pan or toaster before serving), room temperature : 1-2 days (keep in a sealed bag or wrapped in a clean cloth), fridge : up to 5 days (store in an airtight bag to prevent drying out)