recette de pain marocain batbout express facile et moelleux

Ingredients

• 250 ml Water (warm (around 40°C))
• 250 ml Milk (whole milk, warmed to 40°C)
• 1 tablespoon Instant Dry Yeast (active dry or instant yeast)
• 1 tablespoon Granulated Sugar (to feed the yeast)
• 375 g All-Purpose Flour (approximately 3 standard 250 ml glasses, sifted)
• 1 teaspoon Salt (fine sea salt)
• 2 tablespoons Extra Virgin Olive Oil (for dough, adds flavor)
• as needed Additional Flour (for dusting work surface)

Instructions

1. Measure Ingredients

   Measure 250 ml warm water, 250 ml warm milk, 1 tbsp sugar, 1 tbsp instant yeast, 3 glasses (≈375 g) flour, 1 tsp salt and 2 tbsp olive oil.

   Time: PT5M

2. Activate Yeast

   In the mixing bowl combine warm water, warm milk and sugar. Sprinkle the yeast over the surface and stir gently. Let sit for 5 minutes until frothy.

   Time: PT5M

3. Mix Dry Ingredients

   Add the sifted flour, salt and olive oil to the yeast mixture. Stir with a wooden spoon until a smooth, slightly sticky dough forms with no dry flour pockets.

   Time: PT5M

4. First Proof

   Cover the bowl with cling film or a damp towel and let the dough rest for 10 minutes.

   Time: PT10M

5. Knead the Dough

   Turn the dough onto a lightly floured surface and knead by hand for about 10 minutes until it becomes smooth, elastic and no longer sticks to your hands.

   Time: PT10M

6. Second Proof

   Place the kneaded dough back into the bowl, cover, and let it rise in a warm place for 30 minutes or until doubled in size.

   Time: PT30M

7. Divide and Shape Balls

   Punch down the risen dough, divide it into 10‑12 equal pieces (about 120 g each). Shape each piece into a smooth ball and place them on a floured towel.

   Time: PT5M

8. Rest Shaped Balls

   Let the balls rest for another 10 minutes; they will puff slightly.

   Time: PT10M

9. Flatten the Bread

   On a lightly floured surface, press each ball with your hands or a rolling pin to a thickness of about 1 cm, keeping the shape roughly round.

   Time: PT5M

10. Cook the Flatbreads

    Heat a non‑stick skillet over medium heat (≈180 °C). Cook each flatbread for 2‑3 minutes on the first side until golden spots appear, then flip and cook the other side another 2‑3 minutes. Press gently with a spatula to ensure even contact.

    Time: PT60M

    Temperature: Medium heat (≈180°C)

11. Cool and Serve

    Transfer cooked breads to a wire rack, cover loosely with a clean towel to keep them soft. Serve warm as a side, for sandwiches, or with tagine.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

35 g

Fat

5 g

Fiber

2 g