Unlike other big cities in Saudi Arabia, hiring a taxi while alone here is still unheard of. But lately, I got to know that taxi services are growing here and ladies do opt for it. So maybe next time I can go out with her for some girl time shopping. 😉 InshaAllah.
Mini Batbout | Moroccan Skillet Buns
1 and ½ cup all-purpose flour
½ cup fine semolina
1 teaspoon instant yeast
1 teaspoon sugar
Salt to taste
1 cup warm full-fat milk or water (I have not tried with other types of milk)*
2 tablespoons extra virgin olive oil
2 teaspoon dried oregano or any herb of choice (optional)
- Combine all the dry items like the flours, semolina, sugar, salt, and yeast in a mixing bowl.
- Make a well and add the olive oil and choice of herb and give a good mix
- Gradually start adding the milk/water and mix to form a soft dough.
- Transfer the dough to a lightly floured surface on the countertop and knead the dough by hand for about 10 minutes or until smooth and elastic. If it gets too sticky, then add a little flour and knead and if it is too tight and dry, then sprinkle some water and knead. As we are using fine semolina, the dough will absorb more moisture as you keep kneading, so sprinkling water while kneading will result in a soft and desirable dough for Batbout.
- Divide the dough into equal smooth balls the size of a small lemon and leave them to rest, on a lightly floured surface for about 20 minutes. Keep them covered all time.
- Prepare a clean surface where you will be laying the rolled-out Batbouts to rise. Sprinkle fine semolina over the surface before placing the rolled-out dough.
- Roll out each ball into a thin circle of ⅛ inch thick. Transfer the rolled-out dough to the prepared surface/tray and keep covered while working on the rest of the dough balls similar way.
- Leave to the Batbouts to rise for about 2 hours or until it doubles in size.
- Preheat a non-stick pan or a cast iron pan over medium heat and wait till it gets really hot.
- Carefully lift the Batbouts from the surface and transfer them to the pan. Add as much as the pan can hold.
- Flip the Batbouts several times, until golden brown on both sides. The browning will be a bit uneven and they puff up as it gets cooked
- Transfer the cooked Batbout to a towel-lined basket to cool.
- Stuff them with anything you fancy. For example beef kebab, grilled chicken, burger patties etc.