485- Mkhamer (batbout), pan fried breads / المخامر (بطبوط)، خبز المقلاة
1 1/2 hours
20 small mkhamers
Mkhamer Dough Ingredients:
200 grams (1 2/3 cups) all-purpose white flour
200 grams (1 1/4 cups) fine semolina
8 grams (1 tablespoon) dry yeast
1 teaspoon salt
250ml (1 cup) lukewarm water
1- In a large bowl, combine all the dry ingredients (flour, semolina, dry yeast, and salt). Add a little bit of water and start mixing.
2- Continue adding the water little by little and mixing, until all the dry ingredients are well incorporated.
3- Knead the dough by hand (or using a stand mixer) for about 10 minutes or until you get a smooth and elastic dough.
4- Divide the dough into small portions and shape each one into a ball the size of a small mandarine. Roll each ball in semolina. Leave them to rest, covered, for about 10 minutes.
5- Using your fingers, flatten each ball into a circle about 3 mm (1/8 inches) thick.
6- With a round cookie-cutter or a cup, cut out circles in the dough. You can choose the size you want.
7- Place the rounds of dough on a clean cloth, cover, and let rise for 1 hour in a warm place.
8- Preheat a very lightly oiled cast iron skillet over medium heat.
9- Once the pan is quite hot, start cooking the mkhamer.
10- Lightly brush the mkhamer with vegetable oil while cooking.
11- Watch the Mkhamer puff!
12- Turn the Mkhamer several times while cooking until both sides have a beautiful golden brown color.
13- Transfer the cooked Mkhamer to a clean cloth and let them cool down.