Batbouts (small Moroccan buns)

13 March 2022

Perfect for lunch and dinner buffets, picnics or snacks…


For about 25 buns

  • 225g (8 oz) of flour
  • 225g (8 oz) of fine semolina
  • 1 pack of dry bakers’ yeast
  • 2 tbsp of olive oil
  • 1 tbsp of raw sugar
  • 1 pinch of salt
  • 260ml (1 cup) of lukewarm water

In a small bowl, pour the dry bakers’ yeast in a little bit of the lukewarm water with a pinch of sugar and let it activate for about 10 minutes.

Then pour all the ingredients in the bowl of the robot and knead for about 5 minutes. The dough must be soft and smooth. Cover with a damp cloth and allow to rest for 1/2h.

Drop the dough on a floured work plan, separate in a few pieces, spread them progressively and cut off circles with a cookie cutter. Drop the circles on a clean floured cloth and cover again with the damp cloth. Let rest for another 1/2h.

Bake the buns a few minutes in a frying pan with no fat, until both sides are golden brown.

Let cool down and garnish with ingredients of your choice. (Ham, tuna, chicken, eggs, salad…)

Plates: Origine gris @ Bernardaud

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