Batbout

Ingredients

• 250 g durum wheat flour
• 250 g soft wheat flour
• ½ tsp salt
• 15 g baker’s yeast
• 30 cl lukewarm water
• 80 g durum wheat flour for shaping

Method

1. Put both flours, salt and the yeast dissolved in a little water into a large bowl and work in the water little by little.
2. Knead the dough for 10 to 15 minutes until soft and supple, then cover and leave to rise until doubled.
3. Knock the air out of the dough and divide it into two balls.
4. Roll out each ball on the floured work surface half a centimetre thick and cut out rounds with a 6 cm cutter.
5. Heat a heavy-based pan over medium heat and cook the batbout on both sides until golden.