Breads and flatbreads
ChefLoubna Fawaz
Puffy Bread (Mini Batouts)
A dough that looks intimidating but is easy to make. These puffy flatbreads cook on a pan and pair beautifully with any filling, making them great for special occasions and gatherings.
Ingredients
Start here, then move straight into the method.
- 3 cups all-purpose flour
- 2 cups bread flour
- 1 tablespoon sugar
- 1 tablespoon yeast
- 2 tablespoons oil
- a pinch of salt
- To make the thin sambousek dough, click the following link: Thin Sambousek Dough
Method
Follow the cooking sequence without leaving the page.
- Mix the sugar with the yeast in a cup of water for 5 minutes ...Timers: 5 min
- Then add the flour with the salt and oil and the cup of yeast and knead until you get a soft, light dough; let it rest for about an hour...
- Cut the dough into large pieces and roll them out with a rolling pin and let them rest again for a short while...
- Cook the dough pieces on a pan on the stove (gas) - not in the oven... When the dough puffs up and browns slightly on the first side, flip to brown on the other side until the batch is finished
- The friend Dalia prepared Batout bread with shawarma as shown in the accompanying image, but you can use Batout bread with any filling you like..
Recipe tags
Breads and flatbreadsInternationalVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Thin Sambousek Dough
