Sylvie’s Batbout Moroccan Pita

Ingredients

• 1 tbsp active dry yeast
• 2 cups water (approximate)
• 2 tbsp + 1 tsp sugar
• 4 cups white flour
• 2 cups semolina and/or wheat flour
• 2 tbsp Za'atar Seasoning or Creamy Garlic Hummus Dip Mix
• 2 tsp Sea Salt
• 3 tbsp vegetable oil

Preparation

1. Activate the yeast by mixing it with 1⁄4 cup of warm (not hot) water and 1 tsp of sugar. Set aside the mixture until it's frothy, about 5–10 minutes.
2. Blend the flours, seasoning , remaining sugar and sea salt in a mixing bowl. Add the yeast mixture, oil, and remaining water, and mix to form a dough.
3. The dough should be soft but not sticky. If it's too sticky to work with, add a little flour, 1 tbsp at a time. (Remember the dough will absorb a bit more flour if you knead it by hand.) If the dough feels a bit stiff, work in additional water, 1 tbsp at a time.
4. Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, about 10 minutes or until smooth and elastic.
5. Divide the dough into smooth balls and leave them to rest, covered, on a lightly floured surface for about 10 minutes.
6. Roll out each ball into a thin circle, about 1⁄8” thick. Set the rolled-out dough on a clean, dry towel and cover. Leave to rise for about 1–1 1⁄2 hours.
7. Preheat a very lightly oiled cast iron skillet or non-stick pan over medium heat. Cook the Batbout, turning several times, until golden-brown on both sides. The browning will be a bit uneven since the bread puffs up as it cooks, and that's okay.
8. Transfer the cooked Batbout to a cooling rack to cool. It's okay to stack them while they're warm.