Batbout (Flatbread) without Semolina

Ingredients

• 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
• Recipe and method for preparing batbout (also called battbout) from a friend and cook on Shou Tabkhin Alyoum:
• بتول حبحب
• Click on her name (بتول حبحب) to visit her profile on our site.
• 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

1. Mix the water, milk, sugar, and yeast together and leave for 10 minutes for the yeast to activate.
   Timers: 10 min
2. After that time, add the flour and the remaining ingredients and knead well until you have a soft dough.
3. Let the dough rest for another 10 minutes, then roll it out and cut into rounds of the desired size.
   Timers: 10 min
4. Let the dough rounds rest for 10 minutes as well.
   Timers: 10 min
5. In a hot skillet, place the rounds over medium heat until they puff on the first side.
6. Flip them to the other side and let them puff there as well.
7. Place the batbout on a cotton towel or kitchen cloth and cover them so they stay soft.