Mini Batbout by @claire_regale

N/A

1 serving

🌾

450 g

Flour

🌾

150 g

Fine Semolina

🥛

30 g

Powdered Milk

🧫

7 g

Dry Yeast

🍬

13 g

Sugar

🧂

6 g

Salt

🥛

200 ml

Milk

💧

200 ml

Water

Preparation Steps

  1. Step 1/11

    Combine the 200 ml milk and 200 ml water in a measuring jug; warm the mixture until lukewarm, not hot.

    milk
    water
    🫗measuring jug

  2. Step 2/11

    Add the 7 g active dry yeast and 12.5 g granulated sugar to the lukewarm liquid; let stand until foamy.

    active dry yeast
    granulated sugar
    milk
    water
    🫗measuring jug
    🥄measuring spoons

  3. Step 3/11

    Place the 450 g all-purpose flour, 150 g extra-fine semolina, 30 g milk powder, and 6 g salt in a large mixing bowl; stir together.

    all-purpose flour
    extra-fine semolina
    milk powder
    salt
    🥣large mixing bowl
    🥄wooden spoon

  4. Step 4/11

    Pour the activated yeast liquid into the dry ingredients; stir until a shaggy dough forms.

    active dry yeast
    granulated sugar
    milk
    water
    all-purpose flour
    extra-fine semolina
    milk powder
    salt
    🥣large mixing bowl
    🥄wooden spoon

  5. Step 5/11

    Knead the dough until smooth and elastic; shape it into a ball.

    🥣large mixing bowl

  6. Step 6/11

    Cover the dough with a clean kitchen towel; let it rise until doubled in size.

    🥣large mixing bowl
    🧺clean kitchen towel

  7. Step 7/11

    Roll the risen dough to about 5 mm thick; cut it into small rounds with a round cutter.

    🪵rolling pin
    ⭕round cutter

  8. Step 8/11

    Cover the dough rounds with the clean kitchen towel; let them rest until slightly puffed.

    🧺clean kitchen towel

  9. Step 9/11

    Heat a dry pan over medium heat; place the dough rounds in the pan without overcrowding.

    🍴spatula

  10. Step 10/11

    Cook the mini batbout until puffed and lightly golden underneath; flip them with a spatula.

    🍴spatula

  11. Step 11/11

    Cook the second side until lightly golden; transfer the cooked mini batbout to a wire rack.

    🍴spatula
    🧊wire rack

Composition

Ingredients

Types

Seasonings, Dairy, Liquids

Ingredients

Flour, Fine semolina, Powdered milk, Dry yeast, Sugar, Salt, Milk, Water

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

180 kcal

Macro nutrients

Protein: 5.8g, Carbohydrates: 35.5g, Fat: 1.2g, Fiber: 1.8g, Sugars: 1.8g

Nutritional Information

Minerals

Calcium: 72mg, Iron: 2.1mg, Sodium: 250mg, Potassium: 100mg

Vitamins

Vitamin B1: 0.2mg, Vitamin B2: 0.1mg, Folate: 45mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

11 steps

Equipments

Utensils

large mixing bowl, measuring jug, measuring spoons, wooden spoon, rolling pin, round cutter, clean kitchen towel, spatula, wire rack

Appliances

stovetop

Type

Type

Type Of Dish

Bread, Side Dish, Snack

Occasions

Breakfast, Brunch, Tea Time, Ramadan

Origin

Source

Platform

instagram

Original Creator

@claire_regale

Origin

Cuisine

Moroccan, North African

Geographic

Morocco, North Africa

Various

Aspect

Texture

Soft, Chewy, Fluffy, Tender

Flavors

Mild, Wheaty, Slightly sweet, Milky

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 2 days (Cool completely,Store in an airtight container,Keep away from heat and humidity), fridge : 5 days (Cool completely,Store in an airtight container,Reheat in a dry pan before serving), freezer : 3 months (Cool completely,Separate with parchment paper,Freeze in an airtight freezer bag,Reheat from frozen in a dry pan)