Ingredients:
250 g wheat flour
125 g semolina (fine)
1 tablespoon olive oil
1 teaspoon dry yeast
220 ml lukewarm water
1/2 teaspoon salt

1. Add all the dry ingredients in a large bowl minus the salt.
2. Add olive oil and a little water and start mixing.
Continue to add water a little at a time and mix the dough with your hands. Add the salt halfway before all the ingredients have come together into a dough.
Knead the dough thoroughly for about 10 minutes on a floured work surface. The result should be a soft dough that is not sticky.
5. Cover the dough with plastic wrap and let rise for about 45 minutes to 1 hour.
Roll out the dough on a floured work surface to a thickness of about 3-4 mm.
7. Shape circles with a round cake tin or a glass of any size.
8. Place them aside and cover with a towel. Let rest for about 10 minutes.
9. Heat a frying pan and cook your batbout for a few minutes on each side without shortening.
10. They should puff up and get golden brown spots.
Allow to cool for a few minutes and then fill with any filling
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📹 Equipment:
iPhone X for filming
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