-
120
minPrep Time -
10
minCook Time -
130
minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Bread & Rolls
- Allergens:Gluten
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Vegan Moroccan Batbout recipe offers a delightful twist on the traditional Moroccan stovetop bread, making it perfectly suitable for a vegan diet without sacrificing any of the iconic textures or flavors. Batbout is well known for its soft, chewy interior and slightly crisp exterior, traditionally used to scoop up meats, vegetables, or dips. In this vegan adaptation, the recipe calls for plant-based ingredients, ensuring that it remains dairy and egg-free while retaining the essence of this beloved bread. Perfect as an accompaniment to meals or as a snack on its own, this batbout recipe invites both vegans and non-vegans to explore Moroccan cuisine through a compassionate lens.
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- 1 ¼ cups warm water
Steps:
- In a large bowl, mix together all-purpose flour, whole wheat flour, sugar, salt, and instant yeast. Add warm water gradually and knead to form a soft dough.
- Cover the dough with a damp cloth and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
- Divide the dough into 8 equal portions. On a lightly floured surface, roll each portion into a ball and then flatten to about a quarter inch thick.
- Heat a non-stick skillet over medium heat. Cook each batbout for about 2-3 minutes on each side, or until puffed up and golden brown.
- Serve warm as an accompaniment to your favorite vegan dishes.
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