Batbout (بطبوط) — Moroccan Soft Pan-Cooked Flatbread

• 240 gall-purpose flour (plus 20 g extra for dusting)
• 120 gfine semolina (also called semolina flour; use fine, not coarse)
• 6 ginstant yeast (about 2 tsp)
• 8 ggranulated sugar (about 2 tsp)
• 6 gfine sea salt (about 1 tsp)
• 240 mlwarm water (about 38–40°C for best yeast activity)
• 15 mlolive oil (about 1 tbsp)
• 10 mlneutral oil (for lightly oiling the pan and hands)

Instructions

1. 1

   In a large bowl, whisk together the all-purpose flour, fine semolina, instant yeast, sugar, and salt until evenly combined. Add the warm water and olive oil, then mix with your hand or a sturdy spoon until a shaggy dough forms and no dry pockets remain.

2. 2

   Knead the dough for 8 minutes until it becomes smooth, elastic, and slightly tacky but not wet. If it feels sticky enough to smear on your fingers, knead in 10 g flour at a time from the extra flour until it holds its shape.

3. 3

   Lightly oil a clean bowl with 5 ml neutral oil and place the dough inside, turning once to coat. Cover tightly and let rise at room temperature for 60 minutes, or until the dough has roughly doubled and springs back slowly when pressed.

4. 4

   Turn the dough onto a lightly floured surface and gently press out excess gas without tearing it. Divide into 8 equal pieces (about 75 g each), then shape each into a tight ball by tucking the edges underneath and sealing the seam.

5. 5

   Dust the work surface lightly with flour and flatten each ball into a round about 10–11 cm wide and 8–10 mm thick. Arrange rounds on a lightly floured towel or tray, cover, and rest for 20 minutes so the dough relaxes and puffs more easily on the pan.

6. 6

   Heat a heavy skillet or griddle over medium heat for 3 minutes, then reduce to medium-low and lightly wipe with 5 ml neutral oil. Cook one or two rounds at a time for 2 to 3 minutes on the first side until small bubbles appear and the underside shows light golden spots.

7. 7

   Flip and cook 2 to 3 minutes on the second side, pressing gently with a clean towel or spatula to encourage even puffing. Flip once more for 30 to 60 seconds to finish; the batbout should feel light, with a soft crust and deeper brown freckles.

8. 8

   Transfer cooked batbout to a towel-lined basket and cover to keep them soft and steamy. Repeat with remaining dough, adjusting heat as needed; if browning too fast, lower the heat for the next rounds so the centers cook through before the surface darkens.