Batbout

• servings: 8 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

2 cup all-purpose flour

1 cup semolina

1 tsp salt

1 tbsp olive oil

1 tsp dry active yeast

1 ⅓ cup lukewarm water

Directions

Mix flour and semolina together in a large bowl. Add water, yeast, salt, olive oil. Mix altogether with a fork until the liquid is absorbed, then start kneading roughly with your hands in the bowl until you can form a sticky, lumpy ball.

Cover bowl and let rest for 15 minutes.

Lightly knead your dough and shape into a ball. Divide the dough and roll into 8 equal balls. On a cookie sheet dusted with semolina, place the balls of dough, sprinkle more semolina on the tops of the balls and cover with a clean towel. Let rest for 15 minutes.

Using a rolling pin, roll out each ball on a flour-dusted surface to a 1/2 inch thickness (you can make them round our square or any shape you want). Move the flattened dough to a flour dusted surface and cover with a clean towel. Repeat until you have no dough left to roll. Cover the dough balls and let them rise for 60-90 minutes.

Heat up a pan, preferably cast iron, on medium and place one pita on the pan. Cook for 1-2 minutes on each side. Make sure that you flip your pita every 15 seconds to ensure even cooking and a proper rise.

Repeat until you don't have any dough left. Serve with anything you want. I would suggest butter, cream cheese, honey or jam.

Nutrition

• Calories: 103 kcal