Sometimes I really don’t know what to put into my kiddies lunch boxes. Lunch box food must fulfill many requirements. It should not be too juicy, it should be also delicious, even if not hot, it should be something that the kids like and not too unhealthy at the same time and, of course, it should not always be the same every day. So, I’m very grateful when my kids give me some suggestions. A few days ago my kids wanted to have some sandwiches for their lunchboxes but that day I was absolutely not in the mood to go to the bakery as it is not located right around the corner. I always have, however, plenty of flour at home (the regular supermarket size is 5kg), so I decided to make some mini batbout buns for my kids.
Batbout is a Moroccan flatbread that is baked in a pan. I love the mini version of it, as it is so versatile. These buns are perfect for little children’s hands, but they are also great finger food. They can be filled with different dips like hummus, salads like zaaluk, or even with fritters like maakouda. Frozen mini batbout can be quickly warmed up. Simply heat a skillet, turn off the heat, place the mini batbout into the hot skillet, and cover it with a lid. Let the mini batbout rest there for about 10 minutes and they will be just as fresh and delicious as if they have just been baked! The secrets of succeeding in batbout are a very soft dough, excessive dough kneading, and a second rising time before baking the batbout. It’s not that difficult. Try it, and you’ll love them!
- 400g semolina flour (finot)
- 600g all-purpose flour
- 2 teaspoons salt
- 4 teaspoons sugar
- 2 teaspoons dry yeast
- 5 tablespoons olive oil
- about 550ml of lukewarm water
- some all-purpose flour and semolina flour to roll out the dough
- Start with mixing all the dry ingredients in a large bowl or on a wide plate. Next, sprinkle the olive oil over the flour.
- Then, add the water little by little and knead the dough extremely well for about 10-15 minutes. The dough should be very soft and almost sticky, but it should not stick to your hands. Cover the dough with a wet towel and let it rest until double in size (about 1 hour).
- When the dough has doubled its size, sprinkle your countertop with a mixture of all-purpose flour and semolina flour. Take about half of the dough and roll it out. It should have about 0,5cm / 0.2 inches in high. Then, cut out circles with a cup or a biscuit cutter. Remove the excess dough and set the circles of dough aside. You can put them, for instance, on a kitchen towel sprinkled with some flour. Let the circles rest for another 20 minutes. While they are resting, roll out the remaining dough and cut out circles until all the dough is used up.
- When the second rising time is over, heat a skillet. Place in carefully as many mini batbout as you can and bake them on medium heat until nice and golden from both sides. Flip the mini batbout constantly while baking. Now you can enjoy your fresh mini batbout!
Note: Mini batbout become hard and dry relatively quickly. If you don’t need all the mini batbout at once, let them cool down and freeze them!