-
120
minPrep Time -
10
minCook Time -
130
minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Bread & Rolls
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Vegan Batbout, a Moroccan flatbread, is a marvel of simplicity and taste, blending the traditions of Moroccan cuisine with vegan sensibilities. This recipe replaces traditional dairy and animal products with plant-based ingredients, offering a delightful experience that doesn’t compromise on flavor or texture. Batbout is distinct for its puffed-up middle, which is achieved through a unique cooking method involving a skillet or griddle. This version yields a soft, slightly chewy bread that’s perfect for scooping up sauces or enjoyed as is. Its versatility makes it a favorite for breakfast, lunch, or dinner, embodying the rich culinary heritage of Morocco while catering to a modern, vegan lifestyle. The process involves mixing, kneading, and allowing the dough to rise, followed by shaping and finally, cooking to achieve its signature puff and golden-brown exterior.
Ingredients
- 1 cup warm water
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 2 tsp active dry yeast
- 2 tbsp olive oil
Steps:
- In a large bowl, combine the whole wheat flour, all-purpose flour, sugar, and salt.
- In a separate bowl, dissolve the yeast in warm water and let it sit until frothy, about 5 minutes.
- Add the yeast mixture and olive oil to the dry ingredients and mix until a sticky dough forms.
- Knead the dough on a floured surface for about 10 minutes, until smooth.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Heat a skillet or griddle over medium heat. Cook each batbout for 2-3 minutes on each side, until it puffs up and gets golden brown spots.
- Serve warm or at room temperature.
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