Batbout Moroccan Skillet Bread

Method

1. 01

   Step 1

   Mix flour, semolina, yeast, sugar and salt. Add warm water and oil and knead for 8–10 minutes until smooth.

2. 02

   Step 2

   Cover and let rise for 1 hour until puffy.

3. 03

   Step 3

   Divide into eight balls and roll each to a 12 cm round about 5 mm thick on a semolina-dusted surface.

4. 04

   Step 4

   Cover loosely and rest 20 minutes.

5. 05

   Step 5

   Cook in a dry heavy pan over medium heat for 3–4 minutes per side, turning several times until puffed and lightly browned. Keep wrapped in a clean towel.