865- Whole Wheat Batbout / بطبوط بدقيق القمح الكامل
300 grams (1 1/2 cups) whole wheat flour
75 grams (1 cup) all-purpose white flour
1/2 teaspoon salt
1 tablespoon dry yeast
1 teaspoon light brown sugar
300 milliliters (1 1/2 cup) lukewarm water
1- In a large bowl, add the whole wheat flour, all purpose flour, and salt. Mix all together with a spoon until well combined.
2- In a small bowl, stir together the water, light brown sugar, and dry yeast.
3- Cover the bowl with a plastic wrap and allow the mixture to stand for 10 to 15 minutes until the yeast activates and becomes bubbly.
4- Add the yeast mixture to the flour mixture and mix all together with hands until a smooth dough is formed. Knead the dough for 15 minutes.
5- Cover the dough with a plastic wrap and a clean, dry towel, then place in a warm spot for 45 minutes until it doubles in size.
6- Dust some whole wheat flour on a working surface. Gently knead the batbout dough for 5 minutes. Cut the dough into 4 portions.
7- Take a portion of the dough and roll it out with a rolling pin to a medium thickness.
8- Using a round cookie cutter of 8 cm, cut out medium sized circles. Cover with a clean towel and allow to rest for 15 minutes.
9- Heat a nonstick pan over medium heat. Once the pan is hot, start cooking the batbout for a few minutes on both sides until it puffs up and becomes golden brown.
10- Serve batbout warm with cheese, olive tapenade, or any other topping of your choice.