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fluffy and easy batbout express

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batbout express

Batbout express soft and easy

Hello everyone,

When it comes to homemade breads, at my house it’s every day, and this fluffy and easy express batbout bread comes at the top of the list, because the recipe is super easy to make, especially when I use the Thermomix.

This batbout express recipe I discovered it a few years ago on the blog of cinnamon saffronand I made it all the time, because the kids love these sandwich buns.

Before, I used to make the recipe with a kneader, but since I have the Thermomix, it has become child’s play, and above all it has become a reflex of each time early in the morning, I place the first part of the ingredients in the Thermomix to make the sourdough, then return to the buzzer, put the rest of the ingredients.

And just after resting for a few minutes, already with shaping. In summer the recipe does not even take me 1 hour between preparation and cooking.

fluffy and easy express batbout bread

And as soon as these express batbout breads are baked, I don’t even know how they disappear! whether it’s just like that, or as I told you in a sandwich with a tuna rillettes (my children’s favorite stuffing). My husband loves a le gourmand Tunisian chapati style stuffing.

But these rolls can easily accompany a quick dish or a tagine, a soup or a chorba frik, or even star in a snack garnished with a thin layer of butter and jam, or just Nutella.

I use 1 glass of 250 ml as a measure in my realization, and with what I get, I can have between 10 and 12 or even 14 batbouts depending on the size I want to give my buns.

fluffy and easy batbout express

When I make dumplings of 115 to 120 g, I get 10 batbouts that are big enough to make a very tasty sandwich. I do this especially when I plan it for noon, when I don’t want to stay too long cooking, it goes very quickly.

But when we go on a trip (long journey especially) or when we go out on a picnic, I make dumplings of almost 80 to 90 gr, or even less, to have a good quantity of mini-batbout that I stuff differently, and which are easy to taste.

I don’t like to make my breads with flour only, because I really like the texture and flavor that semolina brings to these buns, and that’s why for me, this recipe comes at the top of my list just after the best matlouh in the world.

fluffy and easy batbout express

Batbout express soft and easy

cooking love

Preparation time 10 min

Cooking time 10 min

Total time 20 min

type of dish bakery, bread

Kitchen easy cooking, Moroccan cuisine

  • 3 glasses of bread flour 1 glass of 250ml
  • 1 glass of medium semolina
  • 1 glass of lukewarm water
  • 1 glass of warm milk
  • 1 vs. tablespoons dehydrated yeast
  • 2 vs. tablespoons oil not 2 tbsp. coffee as mentioned on the video
  • 1 vs. tablespoons sugar
  • 2 vs. tablespoons powdered milk
  • 1 vs. coffee salt
  • Flour for shaping

In trouble:

  • In the bowl of the kneader, put the lukewarm water, lukewarm milk, baker’s yeast and sugar and mix with a whisk.
  • Add the semolina and 1 glass of flour and mix well to have a homogeneous mixture without lumps.
  • Cover the mixture with cling film and leave to rest for 10 minutes in a place protected from drafts.
  • After this resting time, add the 2 glasses of flour, the salt, the powdered milk and the oil and knead for at least 6 minutes to obtain a soft, slightly sticky dough. Cover the dough with cling film.
  • After the dough has doubled in volume, transfer to a floured work surface and shape between 10 and 12 balls of almost 110 g (with 115 to 120 g you will have 10 balls)
  • place these balls on a lightly floured kitchen towel and let rest for a few minutes so that shaping is easy.
  • Roll out each ball to a thickness of almost 8 mm or less by hand, or using a rolling pin.
  • Place the discs of dough on a clean tea towel, cover and let rise for at least 10 minutes.
  • Heat a heavy-bottomed frying pan, or an electric crepe maker and cook the Batbout over medium heat on both sides until the bread is golden brown.

In Thermomix:

  • In the bowl of the Thermomix, put the water, milk, baker’s yeast and sugar, and operate 2 min / 37 ˚C / speed 2,
  • Add 1 glass of flour and 1 glass of semolina, operate 1 minute / speed 3, then leave to stand for 7 minutes.
  • add the remaining flour, salt, powdered milk and oil. Activate the Thermomix 2 min 30 / kneading.
  • Transfer the dough to a lightly oiled bowl, cover with cling film and let double in volume.
  • After the dough has doubled in volume, transfer to a floured work surface and shape between 10 and 12 balls of almost 110 g (with 115 to 120 g you will have 10 balls)
  • place these balls on a lightly floured kitchen towel and let rest for a few minutes so that shaping is easy.
  • Roll out each ball to a thickness of almost 8 mm or less by hand, or using a rolling pin.
  • Place the discs of dough on a clean tea towel, cover and let rise for at least 10 minutes.
  • Heat a heavy-bottomed frying pan, or an electric crepe maker and cook the Batbout over medium heat on both sides until the bread is golden brown.

bakery, bread, pancake, sandwich, aperitif,Between ramadan 2021

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