I had a lot of semolina in my pantry and was looking for savory ways to use it; I had remembered that Moroccans had a lot of bread recipes using semolina and stumbled on this one. It is WONDERFUL~ You can shape the dough in a few minutes, by hand, let it rise and then shape the batbout (isn’t it a cute name?) swiftly, cut them with a glass, let them rise again, then bake on top of the stove without a drop of oil. It’s a thrill to see them puff up and delightful to serve hot off the pan.
The post Batbout appeared first on Taste of Beirut.
0 comments:
Post a Comment