Traditional Batbout Bread Moroccan Cuisine المطبخ المغربي خبز البطبوط المغربي

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Moroccan cuisine
المطبخ المغربي

Batbout is a flat bread made entirely from fine semolina and cooked on the stove top of a heavy skillet. Its best with BBQ meats such as Keftta

The Ingredients

4 Pounds of fine semolina
2 tbs of yeast
1 cup of dough starter
2 tbs of salt
4 cups of warm water

How to
Dissolve the yeast in some warm water add the the dough starter, and mix in with the semolina flour. Add the salt and about one cup of water and work the dough till it comes to a ball. At first it is stiff and very hard to work with. Add little water and knead little by little till the water is dissolved then add some more and knead some more as well till the dough becomes very smooth and elastic and very sticky.
Transfer the dough to a smooth surface and cut into 12 equal pieces or depending on the size of the bread you want.
Keep the working surface and the bread very well covered with semolina flour as the dough is very sticky.
Tuck the ends of the dough inside and roll it to form a ball.
set aside till done with the remaining pieces of dough.
Flatten the dough ball with your hand as much as you can keeping it very flour covered with semolina flour.
cover a surface with a kitchen towel, dust with semolina and set the bread on top.
cover and let to rise for 30 to 45 mins.
Cook on top of a heavy skillet till golden brown and cooked thought turning it about every minute.

Here is How to make the sponge:
Mix a cup of flour with a cup of lukewarm water and a teaspoon of yeast and a sprinkle of sugar. Mix very well and store in a plastic container or glass jar loosely covered with a cheesecloth or a kitchen towel and let set at room temperature for at least four hours, or in the fridge for... forever:) each time you take some of it out replace it with flour and water and it should last you for as long as you want.
DISCLAIMER if your sponge turn a pinkish or orange color toss immediately and start over again.
Once the sponge is ready you can start making bread.

الطريقة التقليدية لصنع خبز البطبوط المغربي

اثنان كيلو سميدة رقيقة
ملعقتان من خميرة الخبز
ملعقتان من الملح
كاس عجينة سائلة
اربعة كؤوس من الماء الدافئ

طريقة التحضير
تذوب الخميرة مع قليل من الماء الدافئ
تضاف الى السميدة مع العجينة السائلة و الملح و الماء حتى تجتمع العجينة
تدلك العجينة جيدا مع اضافة الماء
يجب ان تدلك العجينة جيدا مع اضافة الماء على دفعات حتى الحصول على عجينة رخوة و لينة
تقطع العجينة الى اثنا عشر قطعة
نرش العجينة بالسميد حتى لا تلتصق
تكون كرات من العجينة ثم يضغك عليها لتكوين خبزات
تغطى و تترك لتختمر لمدة نصف ساعة
تطهى على مقلاة ثقيلة حتى تتحمر

كيفية صنع العجينة السائلة

خلط ٢ ملاعق من الخميرة بكأس من الطحين و كأس من الماء الدافئ و ملعقة من السكر. يتم المزج جيدا ثم تركه لمدة اربع ساعات على الاقل قبل الاستعمال