Step-by-Step Guide to Make Homemade Batbout OU petits pains à la semoule

Hey everyone, it's Louise, welcome to my recipe page. Today, we're going to make a special dish, How to Make Speedy Batbout OU petits pains à la semoule. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Batbout OU petits pains à la semoule, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Batbout OU petits pains à la semoule delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Batbout OU petits pains à la semoule is Pour pour environ 16 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can have Batbout OU petits pains à la semoule using 6 ingredients and 5 steps. Here is how you cook it.

Au maroc et autres pays du maghreb, ces pains à la semoule extra fine sont consommés nature en accompagnement des plats principaux ou sous formes de petits sandwichs farcis au thon et légumes, à la viande hachée ou autre. La 2ème version étant plus réalisée pendant le mois du ramadan pour la rupture du jeûne. Une autre particularité de ces pains est que lorsqu'ils sont réussis, ils gonflent pendant la cuisson et sont vides de l'intérieur (sans mie). Si ça n'arrive pas, pas de panique, ils seront toujours aussi bons.

Ingredients and spices that need to be Take to make Batbout OU petits pains à la semoule:

1. 250 g farine
2. 250 g semoule extra fine
3. 1 c.à.c de sel
4. 1 c.à.s de levure boulangère sèche
5. 1 c.à.s d'huile d'olive
6. - 300ml d'eau tiède

Instructions to make to make Batbout OU petits pains à la semoule

1. Mettez tous les ingrédients dans un saladier puis ajoutez l'eau tiède petit à petit.
2. Travaillez votre pâte à la main ou au robot pendant au moins 10min. Elle doit être bien lisse et souple.
3. Couvrez et laissez pousser 45 à 1h. Ensuite, dégagez et diviser en plusieurs patons. Aplatissez bien au rouleau et mettez sur une plaque couverte d'un torchon. Couvrir le dessus d'un autre torchon et laissez pousser 15 à 30min au maximum.
4. Faites chauffer une poêle anti adhesive (une poêle à crêpes fera l'affaire). Une astuce que j'ai apprise de maman pour transférer la pâte à la poêle sans l'endommager est de soulever le torchon en dessous la pâte vers la paume de la main gauche et de la mettre sur la poêle qui sera sur feu doux à moyen.
5. Comptez 8 à 10 secondes et tournez sur l'autre face. Continuez jusqu'à ce que votre pain commence à gonfeler.

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So that's going to wrap this up with this exceptional food How to Make Super Quick Homemade Batbout OU petits pains à la semoule. Thank you very much for reading. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!