Batbout Moroccan

Preparation time: 2 hours  

Ingredients: 

*300g of flour
*300g extra fine semolina
*330 g lukewarm water
*20g fresh yeast or 1 packet of yeast dry baker

*Salt 1 bedroom 

Preparation: 

Dissolve the yeast in a little warm water and 1/2 tsp sugar

Book

In the bowl of a mixer or in a large dish mix semolina flour salt

Add yeast and water knead for 20 minutes

Cut your dough in number of bread you want and make balls

Place on a cloth sprinkled with semolina and sprinkle the semolina ball before also spread over 1-1.5 cm thick

Cover with a cloth and let rest 45 minutes

Bake your bread on a tagine or heavy frying pan (griddle) over very low heat (if outside will cook quickly and not domestic) your bread will inflated

Turn when they have a nice golden and remove when the other side is also well colored .. it's ready !!