Breads and flatbreads
ChefOla Faour
Batbout (Flatbread) without Semolina
A successful homemade batbout recipe made with flour and no semolina. Perfect for serving shawarma or any other meat filling you prefer.
Batbout made with flour and no semolina — a tried-and-true home recipe. Give it a try.
Ingredients
Start here, then move straight into the method.
- 4 cups all-purpose flour, sifted twice
- 1 cup warm water
- 1 cup warm milk
- a pinch of salt
- 1 tablespoon instant yeast
- 1 tablespoon sugar
- 2 tablespoons oil
- For more delicious pastries from Batoul, see Turkish pastries
- From Batoul also, here is the link to batbout made with semolina and flour: Batbout (with semolina)
Method
Follow the cooking sequence without leaving the page.
- Mix the water, milk, sugar, and yeast together and leave for 10 minutes for the yeast to activate.Timers: 10 min
- After that time, add the flour and the remaining ingredients and knead well until you have a soft dough.
- Let the dough rest for another 10 minutes, then roll it out and cut into rounds of the desired size.Timers: 10 min
- Let the dough rounds rest for 10 minutes as well.
- In a hot skillet, place the rounds over medium heat until they puff on the first side.
- Flip them to the other side and let them puff there as well.
- Place the batbout on a cotton towel or kitchen cloth and cover them so they stay soft.
Recipe tags
Breads and flatbreadsLevantVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Turkish pastries
- Batbout (with semolina)
