Batbout (Moroccan Pita)
Recipe: #14216
September 09, 2014
Categories: Breads, Moroccan, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Yeast Bread, Flour, Flatbread, more
"A stov etop pita bread"
Ingredients
Nutritional
- Serving Size: 1 (218 g)
- Calories 524.3
- Total Fat - 8.7 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 782 mg
- Total Carbohydrate - 98.1 g
- Dietary Fiber - 7.1 g
- Sugars - 5.2 g
- Protein - 14.7 g
- Calcium - 29.7 mg
- Iron - 2.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Activate the yeast by mixing it with 1/4 cup of warm (not hot) water and a teaspoon of sugar. Set aside the mixture until it's frothy, about five to 10 minutes.
Step 2
Blend the flours, remaining sugar and salt in a mixing bowl. Add the yeast, the oil and the rest of the water, and mix to form a dough (the dough should be soft but not sticky. If it's too sticky to work with, add a little flour one tablespoon at a time. Remember the dough will absorb a bit more flour if you knead it by hand). If the dough feels a bit stiff, work in additional water, a tablespoon at a time.
Step 3
Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic.
Step 4
Divide the dough into smooth balls and leave them to rest, covered, on a lightly floured surface for about 10 minutes.
Step 5
Roll out each ball into a thin circle about 1/8 inch thick. Set the rolled out dough on a clean, dry towel and cover. Leave to rise for about 1 to 1 1/2 hours.
Step 6
Preheat a very lightly oiled cast iron skillet, griddle or other non-stick pan over medium heat.
Step 7
Cook the batbout, turning several.
Step 8
Transfer the cooked batbout to a rack to cool. It's okay to stack them while they're warm.
Step 9
Batbout will keep fresh for two days at room temperature. They freeze well, and can be heated in a microwave directly from the freezer. Just be careful not to overheat them or they'll dry out.
Tips
No special items needed.