Tuesday, July 31, 2012

Batboot or Moroccan Pitta

This Moroccan Bread is perfect for any kind of sandwiches or dipping! it's so delicious classic and a very popular flat bread in Morocco, Thin or thick , Small or Big , you can Always choose how You like to make Them.


2 To 3 Cups All purpose Flour 
1         Teaspoon Salt 
1          Teaspoon Sugar
1          Full TBS Yeast 
2         TBS Olive oil
1         Cup warm water to form the dough


1-Put the flour, salt and sugar in a large bowl , make a well in the center and add the yeast, and oil, Cover an let aside 5 min , then mix well with your hands, adding gradually warm water.

2- make your dough really wet , and knead with hands for about 10 minutes , it will be little bit sticky , add some flour and keep kneading , it shouldn't be stiff ( If it does work in additional water, small quantity at a time and keep kneading ).

3-Cover the dough and allow to rest for 30 minutes to 1 hour.

4-Punch the dough down to release any air bubbles and divide it into equal balls with the help of additional flour to avoid that they stick . Cover and leave them to rest for another 30 minutes.

5- Roll out each ball into a thin circle about 0.2 cm or less (it depends on how Thick you like your sandwich) . Use a rolling pin to go faster.

6-Set the rolled out dough on a clean, dry Kitchen towel and cover with another DRY towel. Leave to rise for about 20  to 30 minutes.

7-Preheat a heavy non-stick frying pan over medium high heat . DON'T PUT OIL OR BUTTER ON THE PAN. Wait until the pan is very hot, then start to cook Batboot or Moroccan Pitta .  When you put it on the hot pan, wait for about 1 minute then turn it over, don't wait until it is cooked on one side to turn it.  Keep turning it several times, until it puffs up

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