Recipe for authentic Moroccan bread
Ingredients:
700 g of flour
1 teaspoon of salt
20 g of baker’s yeast
1 spoonful of sugar
Approx. 350 ml hot water
Preparation:
Start by mixing the yeast with the sugar and some warm water, stir and leave to stand for 3 minutes to activate the yeast.
In a food processor bowl or large container, put the flour, salt and then add the yeast mixture. Gradually add water as you collect the dough.
Once the dough is formed, continue kneading for 4-5 minutes in a food processor or at least 10 minutes by hand. The dough should be even, smooth and elastic but not sticky. Cover it and let it rest for 20-30 minutes, until it doubles in volume.
Divide the dough into 3 or 4 patons according to the size you want to give your breads. On a floured surface, take each portion of dough and try to form a ball. Flatten the balls of dough on a greased or baking sheet. Cover and let it rest for another 10 or 15 minutes.
Preheat the oven to 220°, brush the bread with water (it gives it a nice colour and crispness), you can also decorate it with seeds (sesame, poppy seeds or others). Bake for 25 to 30 minutes, until the bread is golden on both sides.
BATBOUT. HOW TO PREPARE MOROCCAN FLATBREAD IN A PAN
Ingredients:
1 large glass of extra fine semolina
3 large glasses of white flour
1 large glass of warm water
1 large glass of hot milk
20 g fresh baker’s yeast or 1 tbsp dry yeast
1 spoonful of oil
1 spoonful of sugar
1 and 1/2 teaspoons of salt
Semolina for processing
Preparation:
In the bowl of a food processor or in a large salad bowl, put the baker’s yeast, sugar, a glass of warm water, a glass of warm milk and mix it with a whisk. Add a glass of extra fine semolina and continue to mix with a whisk. Add a glass of flour and beat it until it is smooth and homogeneous.
Cover the mixture with cling film or a clean cloth and leave it to stand for 10 minutes in a warm place away from draughts.
After the 10 minutes, bubbles will appear on the surface and the mixture will become frothy. Add the remaining 2 glasses of white flour, salt and oil and knead for 5 to 10 minutes by hand or with the hook in the mixer until you get a soft and slightly sticky dough. Cover the dough with cling film and leave it to rest for 10 minutes.
On a floured work surface, form 10 balls of dough of equal size. Place the balls on a lightly floured surface. On the work surface, sprinkle some fine semolina on the dough, then roll each ball to a thickness of about 0.5 cm with a rolling pin.
Put the dough discs on a clean cloth, then cover them with another cloth and let them rise for 10 minutes. Heat a large non-stick frying pan over medium heat, cook the Batbout over medium heat, placing it gently in the frying pan.
Cook the first side until small bubbles appear on the surface and then turn it over with a spatula to cook the second side, then turn it over regularly you will see the cake swell and fill with air, this is a good sign that you have succeeded in your mission. Keep cooking the other burgers in the same way.
