773- Batbout / بطبوط
250 grams (2 cups) all purpose flour
125 grams (1 cup) fino (fine semolina)
1/2 teaspoon salt
1 teaspoon dry yeast
220 mililiters (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 keep mixing with your hands, until all the dry ingredients are well incorporated.
3- Knead the dough by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic. The dough should be soft but not sticky.
4- Place the dough in a bowl. Cover it with a plastic wrap and a clean, dry towel. Set aside for 30 minutes.
5- Dust some flour on your working surface. Take some of the dough and roll it out with a rolling pin to a medium thickness.
6- With a round cookie-cutter or any shape you like, cut out circles in the dough. You can choose the size you want.
7- Heat a nonstick pan over medium heat. Once the pan is hot, start cooking the batbout.
8- Cook the batbout for a few minutes on each side until it puffs up and gets golden brown spots.
9- When cooking, keep turning on both sides several times.
10- Put the batbout aside until it cools down. Then fill it up with whatever filling you want.