Ingredients:

  • 300g (2 1/2 cups) all-purpose flour, plus extra for dusting
  • 200g (1 3/4 cups) fine semolina flour (or durum wheat flour)
  • 10g (2 teaspoons) instant dry yeast
  • 5g (1 teaspoon) granulated sugar
  • 10g (2 teaspoons) fine sea salt
  • 350ml (1 1/2 cups) lukewarm water
  • 2 tablespoons olive oil
  • Vegetable oil or olive oil for pan-frying

Instructions:

  1. Combine lukewarm water, sugar, and yeast in a small bowl. Let it stand for 5-10 minutes until foamy.
  2. In a large mixing bowl, whisk together all-purpose flour, semolina flour, and salt.
  3. Add the yeast mixture and olive oil to the dry ingredients. Mix until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place for 1-2 hours, or until doubled in size.
  6. Punch down the dough gently. Divide it into 6-8 equal portions. Roll each portion into a ball, then flatten slightly with your hands.
  7. Place the shaped dough rounds on a lightly floured surface, cover, and let them rest for 30 minutes.
  8. Heat a skillet or frying pan over medium heat. Add a drizzle of vegetable or olive oil.
  9. Cook each batbout for 3-4 minutes per side, or until golden brown and puffed up. Press gently with a spatula to ensure even cooking.
  10. As the batbout are cooked, place them on a wire rack or wrap them in a clean kitchen towel to keep them warm.
  11. Serve warm, stuffed, or with your favorite accompaniments.