Description
Luftig-weiche Batbouts mit goldener Kruste, zartem Biss und feinem Hefe-Aroma. Frische Petersilie und Olivenöl verleihen einen mediterranen, leicht würzigen Geschmack. Perfekt warm aus der Pfanne serviert.
Ingredients
Scale
- 500 g (4 cups) flour
- 160 ml (2/3 cup) lukewarm milk
- 160 ml (2/3 cup) lukewarm water
- 7 g (1 tbsp) dry yeast
- 10 g (1 tbsp) sugar
- 1 tsp salt
- 3 tbsp olive oil
- Parsley
- Melted butter
Instructions
- In a large mixing bowl, combine the lukewarm milk and lukewarm water. Sprinkle the dry yeast and sugar over the liquid, then stir gently to dissolve. Let the mixture sit for about 5 to 10 minutes until it becomes frothy, indicating the yeast is activated.
- Add the flour, olive oil, and salt to the yeast mixture. Mix everything together using a wooden spoon or your hands until a sticky dough begins to form.
- Transfer the dough to a lightly floured surface and knead it for about 10 minutes. The dough should become smooth and elastic. If it is too sticky, add a little more flour, one tablespoon at a time, but avoid adding too much to keep the bread soft.
- Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for about 2 hours or until it has doubled in size.
- Once the dough has risen, gently punch it down to release excess air. Divide the dough into 6 equal portions and shape each portion into a smooth ball.
- On a lightly floured surface, use a rolling pin to roll out each ball into a round disc, about 1 cm (approximately 0.4 inches) thick. Try to keep the thickness even for uniform cooking.
- Heat a large non-stick skillet or frying pan over medium heat. Once the pan is hot, place one of the flattened dough discs onto the pan. Cook for about 2-3 minutes on the first side, or until small bubbles appear and the bottom is lightly golden.
- Flip the bread and cook the other side for another 2-3 minutes, until golden brown and cooked through. Repeat this process with the remaining discs, adjusting the heat as needed to prevent burning.
- As each bread comes off the pan, immediately brush it with melted butter to keep it soft and add flavor. Sprinkle chopped parsley over the top for a fresh, aromatic finish.
- Serve the batbout warm, either as a side to tagines, soups, or to use as a wrap for your favorite fillings. Enjoy!
Notes
For an even softer batbout, cover the cooked breads with a clean kitchen towel as they cool. You can also add herbs or spices to the dough for extra flavor. Batbout is best enjoyed fresh but can be reheated in a pan or oven for a few minutes if needed.
- Prep Time: 10
- Cook Time: 20
- Category: Brot Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
