Batbout

Instructions

1. 1 Mix flour, yeast, salt, and sugar in a large bowl. Add olive oil and warm water gradually, mixing into soft dough.
2. 2 Knead dough for ten minutes until smooth and elastic. Cover with a damp towel and let rise for forty-five minutes.
3. 3 Divide dough into eight equal portions. Roll each into a ball, then flatten into a disc about one centimeter thick.
4. 4 Dust each disc with semolina and place on a tray. Cover and let rest fifteen minutes for a final short rise.
5. 5 Heat a dry griddle over medium heat. Cook each batbout three to four minutes per side until puffed and spotted.
6. 6 Stack cooked breads wrapped in a clean towel to keep soft and warm. Serve alongside tagines and Moroccan salads.