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Makes: 14 (3-inch) small batbouts


● 1 teaspoon dry active yeast
● 1 teaspoon caster sugar
● 100 gr plain flour and more for dusting
● 100 gr semolina flour and more for dusting
● 1 tablespoon vegetable oil and more for cooking the batbouts
● 1 teaspoon salt
● 120 to 170 ml lukewarm water


Activate the dry yeast by adding ½ teaspoon of sugar and one tablespoon of lukewarm water in a small bowl. Stir with a fork and leave for 5 minutes until foamy. In a large bowl, transfer all the ingredients (including the yeast) except the lukewarm water. Combine all the ingredients and add the lukewarm water progressively until you obtain a soft dough. I recommend adding 120 ml and then adding tablespoons of water progressively to make sure your the dough doesn’t get too moist and sticky. If it happens, add a bit of flour. Flour a worktop and knead the dough for 10 to 15 minutes until smooth and elastic. Divide the dough into 14 small balls. Cover with cling film and let the dough rest for 20 minutes in a warm place. Using your hands, flatten every circle of dough to make them about 0.5 cm thick and dust both sides with semolina flour. Place the discs on a tray and cover with a cloth or cling film and let the dough rest for 1 hour until the discs double in size. (Leave some room between the discs when placing them because they will become larger.) Lightly oil and preheat a non-stick pan over medium high-heat. Place a batbout on the pan and cook on each side turning several times until golden brown, a couple of minutes on each side.