Today, I am sharing a thinner Batbout that was served on a weekend for lunch with Butter Chicken.
Batbout | Moroccan Pita | Nigella Seeds and Buttermilk Stove-top Flatbread
1 cup all-purpose flour
1 cup wheat flour
2 tablespoon fine semolina
1 tablespoon sugar
1 teaspoon cardamom powder
2 teaspoon nigella seeds
½ teaspoon instant yeast
Salt to taste
1 tablespoon ghee
1 cup room temperature or 20 seconds microwaved buttermilk
- Combine the flours, semolina, sugar, salt, cardamom powder, nigella seeds, and instant yeast in a mixing bowl.
- Add melted ghee and the lightly warmed buttermilk, and mix to form a soft, manageable dough.
- Knead the dough on a lightly floured surface, for about 10 minutes or until smooth, non-sticky and elastic.
- Divide the dough into equal-sized balls
- Place each ball on a lightly floured surface with some distance between each ball and cover it with a neat cloth. Let it rest for about 10 minutes.
- Ensure to start working on the first ball you had kept to rest and work in that order. Roll out each ball into a thin circle of ⅛ inch thick and lay them to rest on a flat surface, covered.
- Leave them to rise for about 1 hour for thin bread and 2 to 3 hours for a thick sandwich bread
- Preheat a lightly oiled cast-iron skillet or a non-stick pan over medium heat.
- Cook the bread by turning several times, until puffed up and golden brown on both sides
- Transfer the cooked batbout to a rack or towel-lined basket to cool.
- Serve hot with thick gravies, kababs etc.