Batbuts (Moroccan tortillas

Bread 516 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0
Batbuts (Moroccan tortillas
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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The miniature flatbread I am offering you today is one of the varieties of Moroccan bread. Outwardly, batboots resemble small buns, while they are airy and porous on the inside. And they are also hollow, that is, if you cut them, there is a lot of space inside where you can put any filling. Batboots are tasty and versatile, they are very convenient to take with you on a picnic and on the road.

These unleavened cakes are prepared in a dry, well-heated frying pan without adding oil. Ready-made batboots do not lose their freshness even after a few days if stored in a tightly tied plastic bag or an airtight container with a lid. But all the same, there is nothing tastier than fresh, only homemade bread.

They can be used as a base for sandwiches - just cut each lengthwise and put the filling of your choice. Moreover, these are not only vegetables, meat, cheese, herbs, ready-made salads and various sauces, but also something sweet (jam, jam, jam, Kurdish). Batbuts will perfectly complement any first course.

Ingredients

Directions

  1. To make these small tortillas, we use simple and affordable ingredients like wheat flour (premium or first grade), water, salt and yeast. I used fast-acting yeast, which does not require prior activation in the liquid, but is added directly to the flour. If you just have dry (also half a teaspoon) yeast or pressed yeast, fresh (4.5-5 grams), you need to dissolve them in warm water and let stand for 10-15 minutes.
  2. So, in warm (no more than 38 degrees) water, we dissolve the salt so that the crystals completely disperse, and the probable particles of impurities settle to the bottom.
  3. Sift wheat flour into a bowl suitable for kneading dough to get rid of sticky fragments or debris that sometimes occurs in this free-flowing product.
  4. Add half a teaspoon of fast-acting yeast - that's about 1.5 grams. Mix flour with yeast by hand or with a spoon.
  5. Now we make a hole in flour and pour salt water into it (do not pour the sediment, if any).
  6. We knead a rather tight and dense dough, which in texture resembles dumplings, but a little softer. It is not necessary to knead for a long time - it is enough for the dough to become completely homogeneous and smooth. Tighten the bowl with food foam or cover with a towel and leave warm for 1 hour.
  7. After an hour, the tortilla dough will work very well and will grow at least 3 times in volume.
  8. We transfer it to the work surface, which we sprinkle a little with wheat flour (I did not indicate the weight in the ingredients, but a third of a glass is enough for you).
  9. Using a rolling pin, roll out the dough into a rather thin (no more than 5 millimeters) layer, dusting both the rolling pin and the dough if necessary. But you don't need to use a lot of flour for this - the dough is not very sticky.
  10. Now you need to cut out circles of small diameter - 4-5 centimeters. I use a cognac or red wine glass for this. Depending on the size of the cakes, you will get 20-30 pieces.
  11. Cover the dough blanks with a towel or cling film and leave them on the table for half an hour, so that they have a little rest and rise.
  12. You need to cook batboots in a dry, well-heated frying pan. I usually use a special heavy pancake maker for this. I wanted to try it on a new Teflon one, but I didn’t dare - I’m sorry without oil, I’ll suddenly ruin it. We heat the pan very, very strongly, after which we put the first batch of tortillas. It is better to shake off excess flour from the workpieces so that later they do not burn. We bake the batboots on one side for literally 15 seconds, no more, otherwise they will burn very quickly.
  13. As you will see that the cakes are swollen, it's time to turn over.
  14. On the second side, we also cook them for a short time - just look to only brown the bottom. They will swell even more.
  15. And now let's turn them over again and then the batboots will inflate in front of our eyes, like balls. The cakes are completely ready, immediately remove them from the pan. I advise you to clean the pan itself with a paper napkin after preparing each portion of tortillas to remove the burnt flour.
  16. This is how we prepare all the Moroccan tortillas and put them in a bowl. While I was baking the next portion, some of my homework had already been taken apart. We store flat cakes, like other bread - in a bag or an airtight container.
  17. Moroccan mini batboots are soft, tender, fragrant and very tasty. They are hollow on the inside and are great for filling with different fillings. Try it, you will love these kids!

Batbuts (Moroccan tortillas



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

The miniature flatbread I am offering you today is one of the varieties of Moroccan bread. Outwardly, batboots resemble small buns, while they are airy and porous on the inside. And they are also hollow, that is, if you cut them, there is a lot of space inside where you can put any filling. Batboots are tasty and versatile, they are very convenient to take with you on a picnic and on the road.

These unleavened cakes are prepared in a dry, well-heated frying pan without adding oil. Ready-made batboots do not lose their freshness even after a few days if stored in a tightly tied plastic bag or an airtight container with a lid. But all the same, there is nothing tastier than fresh, only homemade bread.

They can be used as a base for sandwiches - just cut each lengthwise and put the filling of your choice. Moreover, these are not only vegetables, meat, cheese, herbs, ready-made salads and various sauces, but also something sweet (jam, jam, jam, Kurdish). Batbuts will perfectly complement any first course.

Ingredients

Directions

  1. To make these small tortillas, we use simple and affordable ingredients like wheat flour (premium or first grade), water, salt and yeast. I used fast-acting yeast, which does not require prior activation in the liquid, but is added directly to the flour. If you just have dry (also half a teaspoon) yeast or pressed yeast, fresh (4.5-5 grams), you need to dissolve them in warm water and let stand for 10-15 minutes.
  2. So, in warm (no more than 38 degrees) water, we dissolve the salt so that the crystals completely disperse, and the probable particles of impurities settle to the bottom.
  3. Sift wheat flour into a bowl suitable for kneading dough to get rid of sticky fragments or debris that sometimes occurs in this free-flowing product.
  4. Add half a teaspoon of fast-acting yeast - that's about 1.5 grams. Mix flour with yeast by hand or with a spoon.
  5. Now we make a hole in flour and pour salt water into it (do not pour the sediment, if any).
  6. We knead a rather tight and dense dough, which in texture resembles dumplings, but a little softer. It is not necessary to knead for a long time - it is enough for the dough to become completely homogeneous and smooth. Tighten the bowl with food foam or cover with a towel and leave warm for 1 hour.
  7. After an hour, the tortilla dough will work very well and will grow at least 3 times in volume.
  8. We transfer it to the work surface, which we sprinkle a little with wheat flour (I did not indicate the weight in the ingredients, but a third of a glass is enough for you).
  9. Using a rolling pin, roll out the dough into a rather thin (no more than 5 millimeters) layer, dusting both the rolling pin and the dough if necessary. But you don't need to use a lot of flour for this - the dough is not very sticky.
  10. Now you need to cut out circles of small diameter - 4-5 centimeters. I use a cognac or red wine glass for this. Depending on the size of the cakes, you will get 20-30 pieces.
  11. Cover the dough blanks with a towel or cling film and leave them on the table for half an hour, so that they have a little rest and rise.
  12. You need to cook batboots in a dry, well-heated frying pan. I usually use a special heavy pancake maker for this. I wanted to try it on a new Teflon one, but I didn’t dare - I’m sorry without oil, I’ll suddenly ruin it. We heat the pan very, very strongly, after which we put the first batch of tortillas. It is better to shake off excess flour from the workpieces so that later they do not burn. We bake the batboots on one side for literally 15 seconds, no more, otherwise they will burn very quickly.
  13. As you will see that the cakes are swollen, it's time to turn over.
  14. On the second side, we also cook them for a short time - just look to only brown the bottom. They will swell even more.
  15. And now let's turn them over again and then the batboots will inflate in front of our eyes, like balls. The cakes are completely ready, immediately remove them from the pan. I advise you to clean the pan itself with a paper napkin after preparing each portion of tortillas to remove the burnt flour.
  16. This is how we prepare all the Moroccan tortillas and put them in a bowl. While I was baking the next portion, some of my homework had already been taken apart. We store flat cakes, like other bread - in a bag or an airtight container.
  17. Moroccan mini batboots are soft, tender, fragrant and very tasty. They are hollow on the inside and are great for filling with different fillings. Try it, you will love these kids!

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