John Myers
Ingredients for 1 servings:
- 200 g flour
- 50 g soft wheat semolina
- ½ tsp salt
- ½ tsp sugar
- ½ pack of dry yeast
- 150 ml water, warm
- 1 tbsp rapeseed oil
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 38 minutes
Moroccan rolls from the pan
Mix the dry ingredients for the dough, pour in the warm water, and knead into a yeast dough. Let the dough rise in a warm place until it has doubled in size. Knead the dough again and form eight balls. Press them together with your hand to a diameter of 8 cm, place them on a towel, brush with a little oil, and let rise for about 40 minutes. Heat a dry Teflon pan, place the flatbreads in it, and fry over medium heat for a few minutes on each side, not too brown. About 1 1/2 minutes on each side. Cut open the babouts and fill them with all sorts of things from the kitchen: honey, jam, sausage, cheese, roasted meat, salad, etc. The rolls are often served as a side dish with meals. They also freeze well.
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